Anti-Inflammatory Veggie Soup With Turmeric
Warm up with a nourishing bowl of Anti-Inflammatory Veggie Soup With Turmeric. This vibrant, golden-hued soup combines fresh vegetables and aromatic spices, delivering comfort and health benefits in every spoonful. Rich in antioxidants and anti-inflammatory properties, it’s perfect for chilly evenings or when you crave a cozy meal that nurtures both body and soul.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon turmeric powder
- 2 cups spinach or kale (fresh)
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant (about 3 minutes).
- Add chopped carrots and celery; cook for another 5 minutes until slightly softened.
- Stir in turmeric powder, coating the vegetables evenly.
- Pour in the vegetable broth; bring to a simmer for about 15 minutes.
- Add spinach or kale; let wilt for an additional 3 minutes.
- Remove from heat and stir in fresh lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 4g
- Sodium: 500mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg