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Anti-Inflammatory Veggie Soup with Turmeric

Anti-Inflammatory Veggie Soup with Turmeric
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If you’re in search of a warm, nourishing dish that tantalizes the taste buds and supports your well-being, look no further than this Anti-Inflammatory Veggie Soup with Turmeric. This recipe is the ultimate comfort food for chilly evenings or busy weeknights, bringing together a vibrant medley of vegetables, protein-rich lentils, and aromatic spices. It’s not only hearty and satisfying but also incredibly easy to prepare in just under an hour. Perfect for meal prep or family gatherings, this one-pot wonder will quickly become a favorite in your kitchen. Enjoy a bowlful of wholesome goodness that nourishes both body and soul!

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. In a large pot, heat olive oil over medium heat. Sauté diced onion for about 5 minutes until translucent.
  2. Add minced garlic and grated ginger; cook for another minute until fragrant.
  3. Stir in sliced carrots, celery, and cubed potatoes; cook for about 5 minutes.
  4. Add cumin, turmeric, paprika, salt, and black pepper; stir to coat vegetables.
  5. Pour in vegetable broth along with tomato paste and crushed tomatoes; bring to a gentle simmer.
  6. Stir in dry red lentils; cook uncovered for about 15–20 minutes until lentils are tender.
  7. Add baby spinach until wilted and mix in lemon juice before serving.

Nutrition

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