Description
A comforting and nutrient-packed veggie soup featuring turmeric and an array of colorful vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 3 celery stalks, sliced
- 12 oz potatoes, 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
- 1 tbsp tomato paste
- 8.5 oz crushed tomatoes
- 6 oz red lentils, dry
- 2 cups baby spinach
- ½ cup fresh parsley, finely chopped
- 1 tbsp lemon juice
Instructions
- Sauté the onion and garlic in a large pot over medium heat for about 5 minutes until softened and fragrant.
- Add the carrots and celery; cook for an additional 5 minutes, stirring often.
- Stir in the potatoes, cumin, turmeric, paprika, ginger, salt, and pepper; cook for 2 minutes longer.
- Pour in the vegetable broth, tomato paste, crushed tomatoes, and lentils; bring to a boil, then reduce to a simmer.
- Cook for approximately 20 minutes or until lentils and potatoes are tender.
- Finally, fold in the spinach, parsley, and lemon juice; cook for another 2 minutes.
Notes
For a creamier texture, blend a portion of the soup. This recipe is already vegan; ensure your broth is plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg