food to glow

This healthy, colour-packed recipe for Turmeric, Lentil & Lemon Soup scoops up some key anti-inflammatory ingredients and simmers them in a silky autumnal broth.

*Jump to Recipe*

Whether you are fighting a cold, feeling low in energy or just fancy a nourishing bowl of something tasty, be sure to make time for this intensely flavoured and easily made soup. I bet you already have the ingredients.

Built on a base of quercetin-rich red onions, immune-regulating garlic and anti-inflammatory darling turmeric, the broth – at once light and hearty – floats a veritable who’s who of nutritious food superstars. Kale, carrots, lentils, sun-dried tomatoes (for a tasty dose of lycopene) and lemon zest, not to mention fresh herbs and chilli flakes, come together to invigorate you on the coldest and shortest of days. You can change the kale for cabbage of any kind; add in some cooked grains for heft; leave out the chilli flakes. But what I would say is that I have carefully balanced the flavours until I (and my chief tester) have judged it to be perfect. I would urge you to first try it as written before making it your own way – although you know I love it when you make my recipes YOUR recipes.

We have declared this our favourite soup of the season. I doubt I will better it, to be honest. But I will try!A few words of wisdom – to be ignored if you like: serve the broth warm rather than scalding hot. The flavours really really come through when it has been cooked and allowed to cool a bit. Use the cooling time to slice some good bread (no sliced and bagged stuff please) and slide it into the toaster or under the grill. Now reach up on tip toes to fetch the good evoo that you hide from the rest of the household (oops, is that just me then?) and drizzle some over the toast, keeping it handy to anoint the soup if you wish. We have it without any fripperies but if you fancy doing so add shavings of fresh Parmesan or a vegetarian equivalent. This soup makes four hearty servings and freezes well. Andrew has taken it to work and eaten it at room temperature; he reported back that this was perfectly fine to do.

5 Ways To Tweak Your Anti-Inflammatory Broth

1) Add in more goodness by tipping in a can of best quality tomatoes (tomatoes are NOT pro-inflammatory*, although individuals may be sensitive to the small amount of solanin in all edible nightshade relatives)

2) Change out the kale for its milder cousins, chard or spinach

3) Cook up some grains and add them in. Or better yet, reach into your freezer to add in some frozen grains that you cleverly cooked at an earlier date. Freekeh is especially fabulous here.

4) Make this with more of an Indian sub-continent vibe by adding in half teaspoon each of ground cumin, cinnamon and coriander; ditching the rosemary for leaf coriander/cilantro

5) Add in even more vegetables! The more the merrier. Why not try cubes of celeriac, rutabaga or green beans?

* If you are interested in what DOES cause inflammation, have a read of this layman’s article from healthline.com on the 6 Foods That Cause Inflammation. 

***And, if you are keen to know more about the power of turmeric (and what it can’t do) and the best way to use it, read (or re-read) my article, Spiced Golden Milk – Drinking To Your Health.

***Plus, my more recent article – with a fabulous turmeric soft drink recipe – that drills down into the best ways to get the most out of including turmeric in your diet.

Have you fully made the switch from leafy salads to soups? What foods are you craving right now?

LENTIL SOUPS & STEWS ON FOOD TO GLOW

All Seasons’ Minestrone – my favourite minestrone ever!

Piri Piri Sweet Potato and Lentil Soup

Lentil Soup with Spinach, Mint and Caraway – sounds odd, but tastes amazing!

Ethopian Berbere-Spiced Lentil Stew

Butternut Squash, Lentil and Lemongrass Curry (more a stew)

 

AUTUMN SOUPS FROM FELLOW FOOD LOVERS

Quick Spinach Soup – from Camilla at Fab Food 4 All

Cabbage Soup with Ginger and Harissa – from Cathy at Planet Veggie

Quick Kale Soup – from cookbook author Kate at Veggie Desserts

Slow Cooker Vegetable Soup – from Helen at Fuss Free Flavours

Butternut Squash, tahini and Lemon Soup – from Helen at Fuss Free Flavours

Celeriac Soup with Apple and Chilli Oil – from Chris at Thinly Spread

Vegan Cream of Mushroom Soup – from Chris at Thinly Spread

Mushroom Soup with Freekeh – from Helen at Family Friends Food

Sweet & Sour Cabbage and Tomato Soup with Rice – from Helen at Family Food Friends

Chunky Vegetable Soup with Spinach-Cashew Pesto – by Elizabeth at Elizabeth’s Kitchen Diary

Apple Parsnip Soup – by Choclette at Tin and Thyme

Beetroot and Autumn Vegetables Soup – by Michelle at Utterly Scrummy Food For Families

RIPE FOR PINNING!