This vibrant and delicious soup is brimming with immune-boosting ingredients, making it an ideal choice for nourishing and comforting winter meals.
Immune-Supporting Benefits:
Vegetables: Carrots, parsnips, and sweet potatoes 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 until lentils are cooked 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.
