This vibrant and flavourful soup is packed with immune-supporting ingredients, making it the perfect winter comfort food.
Gluten-free, Dairy-free
Immune Supporting Benefits
Vegetables: Carrots, parsnips, and sweet potato are rich in vitamins A and C, which are essential for a healthy immune system.
Lentils: A good source of plant-based protein and fibre, which support overall health and well-being.
Garlic and ginger: Both have anti-inflammatory and immune-boosting properties.
Turmeric: Contains curcumin, a powerful antioxidant with anti-inflammatory effects.
Kale and spinach: Packed with vitamins, minerals, and antioxidants that support immune function.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup red lentils, rinsed
- 1 cup chopped sweet potato
- 1 cup chopped kale or spinach
- 1/2 cup chopped fresh parsley
- 1 tablespoon nutritional yeast (optional)
- Salt to taste
Directions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, parsnips, and celery. Cook for 5-7 minutes, or until softened.
- Add garlic, ginger, turmeric, thyme, and black pepper. Cook for another minute, stirring frequently.
- Pour in vegetable broth and bring to a boil. Stir in lentils and sweet potato. Reduce heat, cover, and simmer for 15-20 minutes, or until lentils are cooked through and vegetables are tender.
- Stir in kale or spinach and cook for an additional 2-3 minutes, or until wilted.
- Remove from heat and stir in parsley and nutritional yeast (if using). Season with salt to taste.