This healthy vegetarian soup gets its lovely golden colour from turmeric, which contains curcumin, known for its anti-inflammatory properties.
Not only does food have the ability to do damage, but it also has the ability to support our body in its natural healing processes. After many years of symptoms IBS, some obvious and some not so much, I’ve discovered the power of healing with food.
Making dietary changes aren’t necessarily easy, even if the goal is as important as healing an illness. But it’s critical to add in the life giving foods like fruits and vegetables, that our body needs to thrive to our diet.
I love nourishing soups, that are easy to digest. This Turmeric and lentil soup is quick and easy because there aren’t many vegetables to chop and it relies mostly on pantry staples. It takes 15 minutes prep time and then it’s hands off while it cooks. While this soup contains a lot of spices, it's not what I would call "spicy" but if you are looking for a bit of a kick feel free to add some cayenne pepper or red pepper flakes. Also, feel free to change up the baby arugula for other greens like stemmed kale or chard.
Ingredients
1 tablespoon avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped turnip or potato
2 1/2 cups chopped sweet potato
2 minced garlic cloves
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 cup green or brown lentils
1 cup red lentils
1 - 2 tablespoons turmeric I like 2
1 teaspoon ginger
1 teaspoon cumin
4 cups vegetable broth
2 cups water
1 cup almond milk
1 cup spinach
1 cup fresh herbs I like parsley
Instructions
Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.
Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
Remove from heat and stir in almond milk, spinach and herbs until the spinach has wilted, and then serve immediately.
