Anti-Inflammatory Veggie Soup with Turmeric
Indulge in the heartwarming goodness of Anti-Inflammatory Veggie Soup with Turmeric. This delightful and nourishing dish is bursting with vibrant vegetables, wholesome lentils, and the aromatic flavors of turmeric and ginger, making it perfect for cozy evenings or family gatherings. With its rich array of nutrients, this soup not only comforts but also provides health benefits to support your well-being. Quick to prepare and easy to customize, it’s an ideal meal prep option that can be enjoyed throughout the week or frozen for those busy days when cooking feels like too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately six (6) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 2 medium carrots
- 3 celery stalks
- 12 oz potatoes
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece
- 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
- 2 cups baby spinach
- ½ cup fresh parsley
- 1 tbsp lemon juice
Instructions
- Sauté diced onion in a pot over medium heat until translucent (about 3-4 minutes).
- Add minced garlic, cumin, turmeric, paprika, and grated ginger; stir for 1 minute until fragrant.
- Incorporate sliced carrots, celery, and cubed potatoes; sauté for another 5 minutes.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a gentle boil, then reduce heat to simmer.
- Stir in red lentils and simmer uncovered for about 15 minutes until tender; add baby spinach until wilted.
- Finish with chopped parsley and lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 206
- Sugar: 4g
- Sodium: 302mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg