Anti-Inflammatory Veggie Soup with Turmeric
Warm up your evenings with our delightful Anti-Inflammatory Veggie Soup with Turmeric. This nourishing dish combines a medley of fresh vegetables and aromatic spices, creating a comforting meal that not only satisfies but also helps promote health and wellness. Perfect for busy weeknights or family gatherings, this soup is easy to make, budget-friendly, and makes for delicious leftovers throughout the week. Packed with nutrient-dense ingredients like lentils and greens, it’s a flavorful way to support your immune system while enjoying every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 2 medium carrots
- 3 celery stalks
- 12 oz potatoes
- 4 cups low-sodium vegetable broth
- 6 oz red lentils
- 2 cups baby spinach
- ½ cup fresh parsley
- 1 tbsp lemon juice
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1-inch ginger piece
- 1 tsp salt
- Freshly ground black pepper to taste
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
Instructions
- Heat a splash of water in a pot over medium heat. Sauté diced onions until translucent (3-4 minutes).
- Add minced garlic, sliced carrots, celery, and cubed potatoes; cook for another 5 minutes.
- Stir in spices: cumin, turmeric, paprika, ginger, salt, and pepper.
- Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a gentle boil then simmer uncovered for 15 minutes.
- Add red lentils; cook until tender (about 10 more minutes). Stir in baby spinach and parsley just before serving.
- Finish with lemon juice for brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg