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Anti-Inflammatory Veggie Soup with Turmeric

Anti-Inflammatory Veggie Soup with Turmeric
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Enjoy wholesome flavors and health benefits in this Anti-Inflammatory Veggie Soup with Turmeric—perfect for meal prep and cozy dinners. Try it today!

Ingredients

Scale
  • 1 onion (finely diced)
  • 3 garlic cloves (minced)
  • 2 medium carrots (sliced)
  • 3 celery stalks (sliced)
  • 12 oz potatoes (340 g, 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 (880 ml)
  • 1 tbsp tomato paste
  • 8.5 oz crushed tomatoes (240 g)
  • 6 oz red lentils (170 g, dry)
  • 2 cups baby spinach (60 g)
  • ½ cup fresh parsley (14 g, finely chopped)
  • 1 tbsp lemon juice

Instructions

  1. Sauté finely diced onion in olive oil until translucent; add minced garlic and grated ginger until fragrant.
  2. Stir in sliced carrots and celery, then add cubed potatoes; cook until softened.
  3. Season with cumin, turmeric, paprika, salt, and black pepper.
  4. Pour in vegetable broth, tomato paste, and crushed tomatoes; bring to a boil then simmer.
  5. Add dry red lentils; cook for about 15 minutes until tender, then fold in baby spinach.
  6. Finish with parsley and lemon juice before serving.

Nutrition

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