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Anti-Inflammatory Veggie Soup with Turmeric

Anti-Inflammatory Veggie Soup with Turmeric
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Warm your soul with this Anti-Inflammatory Veggie Soup with Turmeric, a comforting and nutritious dish that combines the goodness of wholesome vegetables and hearty lentils. This one-pot wonder is perfect for busy weeknights or family gatherings, offering a delightful blend of flavors and vibrant colors. Featuring an aromatic mix of turmeric and ginger, this soup not only tastes great but also supports your wellness. Quick to prepare and easy to customize, it’s a fantastic choice for meal prepping or enjoying fresh on chilly evenings.

Ingredients

Scale
  • 1 onion (finely diced)
  • 3 garlic cloves (minced)
  • 2 medium carrots (sliced)
  • 3 celery stalks (sliced)
  • 12 oz potatoes (peeled and cubed)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1-inch ginger piece (peeled and grated)
  • 1 tsp salt
  • Freshly ground black pepper to taste
  • 4 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 8.5 oz crushed tomatoes
  • 6 oz red lentils (dry)
  • 2 cups baby spinach
  • ½ cup fresh parsley (finely chopped)
  • 1 tbsp lemon juice

Instructions

  1. Sauté diced onion in olive oil over medium heat until translucent, about 5 minutes.
  2. Stir in minced garlic, cumin, turmeric, paprika, and grated ginger; cook for 1 minute until fragrant.
  3. Add sliced carrots, celery, and cubed potatoes; stir well and cook for another 5 minutes.
  4. Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a gentle boil.
  5. Stir in red lentils; reduce heat to low and simmer uncovered for about 20 minutes until lentils are tender.
  6. Just before serving, mix in baby spinach and fresh parsley; finish with a squeeze of lemon juice.

Nutrition

Find it online: https://quickfoodjournal.com/anti-inflammatory-veggie-soup-with-turmeric/