We’re starting early this year, prepping our immune systems ahead of winter and the inevitability of the flu season with nutritious, hearty, immunity-boosting recipes like this delicious turmeric, lentil and ginger soup!
This vegan soup packs a punch—it’s chock-a-block with immunity-supporting vitamins, and a hint of spice that could help to flush out the sinuses. Get ahead and give it a go!
INGREDIENTS
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 2 carrots, cut into small pieces
- 1 large zucchini, cut into small pieces
- 2-3cm fresh ginger, chopped
- 1 ½ tsp ground turmeric
- 2 tsp ground chilli (optional)
- 3 cloves garlic, crushed
- ¾ cup dry red lentils
- 2 cups vegetable stock
- 1 bunch silverbeet
- 1/3 cup fresh parsley, chopped
- 1 tbsp lemon juice + extra lemon wedges to serve
- Salt and pepper to taste
METHOD
- Add olive oil to a large pot and fry leek, carrot and zucchini until slightly tender (8-10 minutes).
- Add ginger, turmeric, chilli and garlic and continue to fry for another few minutes.
- Add red lentils, stock, and five cups of water to the pot.
- Bring to the boil, then reduce heat and cover with lid. Leave to cook for another 35 minutes.
- Add silverbeet and continue to cook for a further 10-15 minutes.
- Add parsley, lemon juice, a generous crack of pepper, and salt to taste. Stir well.
- Serve and enjoy with extra lemon wedges and sourdough toast. Store in the fridge or freeze for up to three months.
*Product availability may vary from store to store.
