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Anti-Inflammatory Veggie Soup with Turmeric

Anti-Inflammatory Veggie Soup with Turmeric
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Warm your heart and body with this delightful Anti-Inflammatory Veggie Soup with Turmeric. This nourishing one-pot meal is brimming with vibrant vegetables, aromatic spices, and wholesome lentils, creating a comforting dish perfect for busy weeknights or family gatherings. The earthy notes of turmeric and ginger elevate this hearty soup, making it not only delicious but also a fantastic way to sneak in nutritious ingredients. With easy preparation and minimal clean-up, this recipe is sure to become a go-to favorite in your kitchen.

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

  1. In a pot over medium heat, sauté the onion and garlic until translucent.
  2. Add the carrots, celery, and potatoes; cook for about 5 minutes.
  3. Mix in the spices: cumin, turmeric, paprika, ginger, salt, and pepper.
  4. Pour in the vegetable broth along with tomato paste and crushed tomatoes; bring to a gentle boil.
  5. Stir in the red lentils; reduce heat to low and simmer for about 20 minutes until lentils are tender.
  6. Finally, add baby spinach until wilted, along with fresh parsley and lemon juice.

Nutrition

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