Anti-Inflammatory Veggie Soup with Turmeric Recipe

In News by Justin Welton

Turmeric is a spice that is typically found within Indian and Asian cuisines and cultures. A member of the ginger family, this vibrant yellow spice has been used in Ayurvedic medicine and ancient healing traditions for thousands of years. Turmeric can act as an anti-inflammatory and aide in the management of anxiety and arthritis, as well as muscle soreness. Its main active component is a polyphenol called curcumin, which can benefit the kidneys and metabolic health.

Here is a great way to include turmeric into your week to give your body the replenishment and repair it may need:

  • 1 cup red lentils, dry (190 g)
  • 1 Russet potato, peeled and cut into cubes
  • 2 carrots, cut into slices
  • 3 celery stalks, diced
  • 1 large yellow onion, finely diced
  • 3 garlic cloves, diced
  • 4 cups low sodium vegetable broth (950 ml)
  • 1 tbsp freshly squeezed lemon juice
  • 1 large bunch parsley, finely chopped
  • 1 tbsp tomato paste
  • 1 cup canned diced tomatoes (240 ml)
  • 2 cups baby spinach (60 g)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp sweet paprika
  • ½ tsp coriander seeds
  • 1-inch ginger piece, peeled and grated
  • 1 tsp salt
  • Freshly ground black pepper

Instructions

  1. Place a large pot over medium heat and add the onion, garlic, carrot, celery, potato and spices. Sauté everything in a splash of water for 5 minutes, stirring frequently.
  2. Add the vegetable broth, tomato paste and diced tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
  3. Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender, but not overcooked.
  4. Season with salt and pepper, then add the spinach and let it simmer for five more minutes.
  5. Turn off the heat, add the chopped parsley and lemon juice and serve your homemade anti-inflammatory soup warm.