Immune-boosting turmeric and ginger lentil soup
This soup is packed with immune-supporting ingredients like turmeric, ginger, and leafy greens, while lentils provide protein and fibre for lasting energy.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 carrot, diced
- 1 zucchini, diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (400g) coconut milk
- 1 handful spinach or kale
- Juice of half a lemon
- Salt and pepper to taste
- Heat olive oil in a pot over medium heat. Sauté the onion until translucent.
- Add garlic, ginger, turmeric, and cumin. Stir for a minute until fragrant.
- Toss in the carrot, zucchini, and lentils. Mix well, coating everything in the spices.
- Pour in the vegetable broth and bring to a gentle simmer. Cook for about 20 minutes until the lentils soften.
- Stir in coconut milk and greens, letting them wilt. Simmer for another 5 minutes.
- Finish with a squeeze of lemon juice, salt, and pepper.
- Serve warm with wholegrain bread or a side of brown rice for extra sustenance.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
