Immune Soup Veggie (Print Version)
A soothing bowl loaded with red lentils, loads of veggies, and things like garlic and turmeric to give your immune system some backup.
# Ingredients:
→ Base Ingredients
01 -
3 stalks celery, finely chopped
02 -
2 parsnips, chopped (or sweet potatoes)
03 -
3 large carrots, chopped
04 -
1 large onion, diced
05 -
2 tablespoons extra virgin olive oil
→ Aromatics & Seasonings
06 -
½ teaspoon sea salt, plus more to taste
07 -
2 tablespoons fresh parsley
08 -
1 teaspoon dried turmeric
09 -
2 tablespoons fresh ginger, minced
10 -
6 cloves garlic, minced (about 3 tablespoons)
→ Remaining Ingredients
11 -
1 small lemon, juiced
12 -
2 cups kale or spinach, finely chopped
13 -
2 cups water
14 -
4 cups vegetable broth
15 -
¾ cup red lentils
# Steps:
01 -
Once you've turned off the heat, toss in kale, parsley, and a squeeze of lemon. Just pop the lid on and let the greens wilt for a bit. Taste it and add salt if you want.
02 -
Pour in the water, broth, lentils, a pinch of salt, and a shake of pepper. Crank up the heat till it bubbles, drop the heat low, slap on the lid, and let it chill for 15 minutes.
03 -
Toss turmeric, garlic, and ginger into the pot. Let them cook for about a minute, just until everything smells awesome.
04 -
Splash some olive oil in a big pot and warm it up on medium. Throw in the onion and give it three minutes. Next, add carrots, celery, and parsnips, and let them cook for five more minutes.
# Helpful Notes:
01 -
Can totally use an Instant Pot for this—just set it to high pressure for eight minutes, then quick release.
02 -
If you don't have parsnips, sweet potatoes swap in perfectly.