Anti-Inflammatory Veggie Soup with Turmeric
Warm your soul with a bowl of Anti-Inflammatory Veggie Soup with Turmeric, a comforting and wholesome dish that’s perfect for any time of year. This nutrient-rich soup is brimming with vibrant vegetables, protein-packed red lentils, and aromatic spices like turmeric and ginger. Not only does it come together in just 35 minutes, but it’s also incredibly versatile, allowing you to use whatever veggies you have on hand. Whether you’re prepping meals for the week or seeking a cozy dinner, this delightful soup is sure to satisfy everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Simmering
- 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
- Heat olive oil in a pot over medium heat. Sauté the onion until translucent, then add minced garlic and cook until fragrant.
- Stir in sliced carrots and celery; cook for about 5 minutes.
- Add spices: cumin, turmeric, salt, black pepper, and grated ginger. Toast briefly.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; stir well. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Add red lentils and spinach; cook for another 15 minutes until lentils are tender.
- Stir in fresh parsley and lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg