Anti-Inflammatory Veggie Soup with Turmeric
Warm up with this nourishing Anti-Inflammatory Veggie Soup with Turmeric, a delightful bowl of comfort that’s as wholesome as it is satisfying. This one-pot wonder combines a vibrant mix of fresh vegetables, lentils, and cozy spices like turmeric and ginger to create a soothing dish that not only pleases the palate but also supports your health. Ideal for busy weeknights or family gatherings, this soup can be made in under an hour and is perfect for meal prep. Enjoy it as a hearty main dish or serve it alongside crusty whole grain bread for an extra layer of comfort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 servings 1x
- Category: Main
- Method: One-pot cooking
- Cuisine: Vegetarian
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
Instructions
- In a large pot over medium heat, sauté diced onion and minced garlic until translucent.
- Add sliced carrots, celery, and cubed potatoes; stir to combine.
- Sprinkle in cumin, turmeric, paprika, grated ginger, salt, and black pepper; mix well.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a boil then reduce to a simmer.
- Stir in dry red lentils and simmer for about 20 minutes until tender.
- Add baby spinach and chopped parsley just before serving, finishing with a squeeze of lemon juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg