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Anti-Inflammatory Veggie Soup with Turmeric

Anti-Inflammatory Veggie Soup with Turmeric
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Indulge in a warm bowl of Anti-Inflammatory Veggie Soup with Turmeric, a nourishing blend of vibrant vegetables, hearty lentils, and aromatic spices. This comforting dish not only warms your soul but also supports your health with its nutrient-dense ingredients. Perfect for busy weeknights or meal prepping, this one-pot recipe brings together the rich flavors of turmeric and ginger, creating a delightful experience for both kids and adults. Enjoy it on its own or pair it with crusty bread for a satisfying meal.

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
  • 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
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. In a large pot over medium heat, sauté the diced onion in a splash of water or broth until translucent (about 5 minutes).
  2. Stir in minced garlic, cumin, turmeric, paprika, and grated ginger; cook for another minute until fragrant.
  3. Add sliced carrots, celery, cubed potatoes, salt, black pepper, vegetable broth, tomato paste, and crushed tomatoes; stir to combine.
  4. Bring to a gentle boil; add red lentils. Reduce heat to low and simmer uncovered for about 20 minutes until lentils are tender.
  5. Stir in baby spinach until wilted (about two minutes). Add fresh parsley and lemon juice before serving.

Nutrition

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