Anti-Inflammatory Veggie Soup with Turmeric (Vegan)

nutriciously.com

Nanette Cordell

1 onion, finely diced

3 garlic cloves, minced

2 medium carrots, sliced

3 celery stalks, sliced

12 oz potatoes (340 g), 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 (880 ml)

1 tbsp tomato paste

8.5 oz crushed tomatoes (240 g)

6 oz red lentils (170 g), dry

2 cups baby spinach (60 g)

½ cup fresh parsley (14 g), finely chopped

1 tbsp lemon juice

Directions at nutriciously.com

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