Immune-Boosting Veggie Soup with Turmeric Recipe

Turmeric is a spice that is typically found within Indian and Asian cuisines and cultures. The active component of turmeric, curcumin, is anti-inflammatory in nature and has also been found to improve both mood and memory. This warming and delicious soup will make you feel good both inside and out!

Ingredients (organic/biodynamic)

  • 1 large yellow onion, finely diced
  • 3 garlic cloves, diced
  • 2 carrots, cut into slices
  • 3 celery stalks, diced
  • 1 Russet potato, peeled and cubed
  • 2 tsp cumin
  • 1 tsp turmeric
  • 2 tsp sweet paprika
  • ½ tsp coriander seeds
  • 1-inch piece of ginger, peeled and grated
  • 4 c. low sodium vegetable broth
  • 1 Tbsp tomato paste
  • 1 c. canned diced tomatoes
  • 1 c. dry red lentils
  • 1 tsp Celtic Sea Salt
  • Freshly ground black pepper
  • 2 c. baby spinach
  • 1 large bunch parsley, finely chopped
  • 1 Tbsp freshly squeezed lemon juice


  1. Place a large pot over medium heat and add the onion, garlic, carrot, celery, potato and spices. Sauté everything in a splash of water for 5 minutes, stirring frequently.
  2. Add the vegetable broth, tomato paste and diced tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.
  3. Turn the heat to low, cover the pot and let the soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender, but not overcooked.
  4. Season with Celtic Sea Salt and pepper, then add the spinach and let simmer for five more minutes.
  5. Turn off the heat, add the chopped parsley and lemon juice and serve warm.