Anti-Inflammatory Veggie Soup with Turmeric
Warm up your chilly days with this delightful Anti-Inflammatory Veggie Soup with Turmeric! This comforting one-pot meal is brimming with wholesome vegetables, aromatic spices, and nutrient-rich lentils. Not only is it easy to prepare, taking just about 10 minutes of prep time, but it also offers a delicious way to incorporate health-boosting ingredients like turmeric and ginger into your diet. Perfect for family gatherings or meal prep, this soup will fill your home with an inviting aroma and provide nourishment that feels like a warm hug in a bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: One-pot
- Cuisine: Vegetarian
Ingredients
Scale
- 1 onion
- 3 garlic cloves
- 2 medium carrots
- 3 celery stalks
- 12 oz potatoes
- 4 cups low-sodium vegetable broth
- 8.5 oz crushed tomatoes
- 6 oz red lentils
- 2 cups baby spinach
- Spices: turmeric, cumin, paprika, ginger
Instructions
- Sauté diced onion, minced garlic, sliced carrots, and celery in a pot over medium heat with a splash of water or broth until soft.
- Add cubed potatoes and spices (cumin, turmeric, paprika, grated ginger) and cook for another minute.
- Pour in the vegetable broth and crushed tomatoes; bring to a boil.
- Stir in the red lentils and reduce heat to simmer uncovered for about 20 minutes until lentils are tender.
- Add baby spinach until wilted; finish with parsley and lemon juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg