Anti-Inflammatory Veggie Soup with Turmeric
Warm, nourishing, and bursting with flavor, this Anti-Inflammatory Veggie Soup with Turmeric is the ultimate comfort food for busy weeknights or family gatherings. Packed with wholesome ingredients like vibrant vegetables, hearty lentils, and aromatic spices, this one-pot wonder is not only easy to prepare but also a powerhouse of nutrients. The addition of turmeric and ginger lends a soothing warmth that can help reduce inflammation while tantalizing your taste buds. Perfect for meal prep, this versatile soup can be customized with whatever vegetables you have on hand, making it a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Stovetop
- 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
- 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
- Sauté the onion in olive oil over medium heat until soft. Add garlic and cook until fragrant.
- Stir in carrots, celery, cumin, turmeric, salt, and pepper; cook for about 5 minutes.
- Pour in vegetable broth, add tomato paste and crushed tomatoes; bring to a boil then simmer.
- Add lentils and cubed potatoes; cook for about 15 minutes until tender.
- Stir in baby spinach until wilted; finish with lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 4g
- Sodium: 610mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg