Anti-Inflammatory Veggie Soup with Turmeric
Warm up with this nourishing Anti-Inflammatory Veggie Soup with Turmeric, a perfect blend of wholesome ingredients that not only delights your taste buds but also supports your health. This vibrant, hearty soup is packed with anti-inflammatory spices like turmeric and ginger, making it an excellent choice for those seeking comfort food without compromising on nutrition. With just 10 minutes of prep time, it’s an ideal solution for busy weeknights or a cozy family gathering. Customize it with your favorite vegetables or grains to make it uniquely yours, and savor every spoonful of this healthy, flavorful dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
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
- Sauté the onion in oil over medium heat until soft. Add garlic and ginger, cooking until fragrant.
- Incorporate carrots, celery, and potatoes; stir to coat.
- Season with cumin, turmeric, salt, and pepper; mix well.
- Pour in vegetable broth and add tomato paste and crushed tomatoes; stir to combine.
- Add red lentils, bring to a boil, then reduce to a simmer for about 20 minutes until veggies are tender.
- Stir in baby spinach until wilted; finish with parsley and lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg