Hearty Winter Tumeric & Vegetable Soup
This soup is full of all the heartiness you need on a cold winter's night.
Full of anti-inflammatory and flu fighting vegetables, it'll not only have you feeling sustained with all the good stuff, you'll be reaching for another serve.
1 tablespoon olive oil
2 onions, diced
4 carrots, peeled and diced
4 celery stalks, diced
3 cloves of garlic, minced or finely chopped
2 cm fresh ginger, minced, or 1 tspn of minced ginger from a jar
1 tablespoon fresh grated turmeric root or 2 tspns ground turmeric
1/2 a sweet potato, peeled and diced
1 swede, peeled and diced
1 small zuchinni, diced
3/4 cup yellow split lentils
2 cups spinach, fresh or frozen, chopped
2L vegetable or chicken stock
handful of fresh parsley, chopped finely
salt and pepper to taste
Heat oil in a large pot over medium-high heat.
Add onions and cook for 5 minutes, until they soften and begin to brown.
Add carrot and celery, and cook for another 3 minutes, until the vegetables soften.
Add garlic, ginger, and tumeric; stirring for another minute, until fragrant.
Add remaining vegetables, lentils, stock, parsley, salt, and pepper, and bring to the boil.
Reduce the heat to a simmer and continue to cook for about 15-20 minutes, or until vegetables and lentils are tender and cooked to your liking.
Makes: 6 decent sized serves