Immune Boosting Vegetable Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 large onion, diced
03 -
3 large carrots, chopped
04 -
2 parsnips, chopped (or sweet potatoes)
05 -
3 stalks celery, finely chopped
→ Aromatics & Seasonings
06 -
6 cloves garlic, minced (about 3 tablespoons)
07 -
2 tablespoons fresh ginger, minced
08 -
1 teaspoon dried turmeric
09 -
2 tablespoons fresh parsley
10 -
½ teaspoon sea salt, plus more to taste
→ Remaining Ingredients
11 -
¾ cup red lentils
12 -
4 cups vegetable broth
13 -
2 cups water
14 -
2 cups kale or spinach, finely chopped
15 -
1 small lemon, juiced
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Cook onion for 3 minutes, then add carrots, parsnips, and celery. Cook for another 5 minutes
02 -
Stir in garlic, turmeric, and ginger. Cook for 1 minute until fragrant
03 -
Add broth, water, lentils, salt and black pepper. Bring to boil, then reduce heat and simmer covered for 15 minutes
04 -
Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste
# Notes:
01 -
Can be made in Instant Pot - cook on high pressure for 8 minutes with quick release
02 -
Sweet potatoes can be substituted for parsnips