Worlds Best Soup for Diseases or Soup Not to Die for
Packed with nourishing, immune-boosting ingredients, the "World's Best Soup for Diseases or Soup Not to Die For" is your go-to recipe for wellness and vitality. This vibrant, one-pot wonder combines the anti-inflammatory powers of turmeric and ginger, the heartiness of sweet potatoes and chickpeas, and the fresh zing of lemon juice and parsley. Simmered in a rich vegetable broth and finished with baby spinach for added nutrients, this recipe delivers wholesome goodness in every spoonful. Perfect as a comforting meal to strengthen your body during cold seasons or as a hearty vegan option for weeknight dinners, this soup is as delicious as it is revitalizing. Make it your go-to for a flavorful health boost and serve it hot with a garnish of chili flakes for an optional spicy kick.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 medium carrots, chopped
- 3 stalks celery stalks, chopped
- 1 large sweet potato, peeled and cubed
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground black pepper
- 6 cups low-sodium vegetable broth
- 1.5 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 3 cups baby spinach (or chopped kale)
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh parsley, chopped
- 1 teaspoon sea salt
- 0.25 teaspoon optional red chili flakes (for heat)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chopped carrots, celery, and sweet potato to the pot. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the turmeric, ground cumin, and black pepper. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes, or until the sweet potatoes and carrots are tender.
Using a wooden spoon, lightly mash some of the vegetables in the pot to create a thicker texture, leaving most of the vegetables intact for a chunky soup.
Stir in the cooked chickpeas, baby spinach, and lemon juice. Let the soup cook for an additional 5 minutes, or until the spinach wilts.
Taste the soup and adjust the seasoning with sea salt as needed.
Serve hot, garnished with fresh parsley and, if desired, a pinch of red chili flakes for a touch of heat.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
