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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 nourishing Anti-Inflammatory Veggie Soup with Turmeric, packed with vibrant vegetables and lentils. This comforting one-pot meal is not only a feast for the senses but also a powerhouse of nutrients. The aromatic blend of spices creates an irresistible aroma as it simmers, making it an ideal choice for cozy family dinners or quick weeknight meals. Enjoy its hearty flavor while boosting your health with every bowlful. Plus, it’s perfect for meal prep—simply store leftovers in the fridge or freeze them for later.

Ingredients

Scale
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 3 celery stalks, sliced
  • 12 oz potatoes, peeled and cubed
  • 4 cups low-sodium vegetable broth
  • 6 oz red lentils (dry)
  • 2 cups baby spinach
  • 1 tbsp lemon juice
  • 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
  • 1 tbsp tomato paste
  • 8.5 oz crushed tomatoes

Instructions

  1. In a pot over medium heat, sauté the diced onion in a splash of water until soft (about 3-4 minutes).
  2. Add minced garlic and spices (cumin, turmeric, paprika, ginger) and cook for another minute until fragrant.
  3. Stir in carrots, celery, and potatoes until coated with spices.
  4. Pour in vegetable broth along with tomato paste and crushed tomatoes; stir well.
  5. Bring to a gentle boil; reduce heat to low and add red lentils. Simmer uncovered for about 20 minutes or until lentils are tender.
  6. Stir in baby spinach until wilted; finish with lemon juice before serving.

Nutrition

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