Anti-Inflammatory Golden Vegetable Soup

Ingredients:

• 2 large carrots, diced
• 3 celery stalks, diced
• 1 large onion, diced
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup red lentils, rinsed
• 1/4 cup quinoa, rinsed
• 4 cloves garlic, minced
• 1-inch fresh ginger, minced
• 1 tsp turmeric powder
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• 6 cups vegetable broth or water
• 2 tbsp olive oil
• Sea salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
2. Add garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
3. Add sweet potatoes, red lentils, quinoa, bay leaves, and broth. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes until lentils are tender and sweet potatoes are soft.
5. Remove bay leaves, stir in fresh parsley, and season with salt and pepper.
6. Serve warm. For extra gentle digestion, blend partially for a smoother texture.

Nutritional breakdown per serving (serves 6): 

*Note: These percentages are based on a 2,000-calorie diet and are approximate values. 

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