Anti-Inflammatory Veggie Soup with Turmeric
Warm up with a bowl of our Anti-Inflammatory Veggie Soup with Turmeric, a nourishing dish that combines wholesome ingredients and vibrant flavors. This easy-to-make soup features a delightful mix of fresh vegetables, hearty lentils, and aromatic spices, all simmered together to create a comforting meal that supports your wellness. Perfect for busy weeknights or as an inviting dish when hosting friends and family, this soup not only satisfies your taste buds but is also packed with anti-inflammatory benefits. Enjoy it on its own or paired with crusty bread for a hearty feast!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Sautéing/Simmering
- Cuisine: Vegetarian
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 2 medium carrots
- 3 celery stalks
- 12 oz potatoes
- 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
- 2 cups baby spinach
- ½ cup fresh parsley
- 1 tbsp lemon juice
Instructions
- In a pot over medium heat, sauté diced onion and minced garlic until fragrant.
- Add sliced carrots, celery, and cubed potatoes; sauté for about 5 minutes.
- Stir in cumin, turmeric, salt, pepper, and grated ginger.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; stir well.
- Mix in dry red lentils and bring to a gentle boil; then reduce heat to low and cover.
- Simmer for about 20 minutes until lentils are tender; add spinach until wilted.
- Finish with fresh parsley and lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 3g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg