Under the weather? This cozy, feel-good soup is your cure in a bowl.
Feeling impatient?
Jump to RecipeWhen the sniffles hit or life feels a little too heavy, there’s nothing quite like a comforting bowl of soup to set things right. This recipe has been my trusty companion for nearly a decade—my cure-all for those “not my best self” days. It’s warm, soothing, and bursting with nourishing ingredients that do more than just taste good—they feel good.
With stars like garlic, chili, and turmeric, this soup is a powerhouse of flavor and wellness. It’s endlessly adaptable, too, so you can tweak it based on your pantry or preferences without losing its cozy, restorative vibe. Think of it as the vegan answer to chicken noodle soup—but with no chickens, no noodles, and all the soul-soothing magic.
I personally love using a mix of white rice and red lentils for that perfect blend of protein and carbs. But if you’re feeling adventurous, try swapping them out for a little orzo or even a quarter cup of quinoa. As for greens? Kale is my favorite, but spinach, chard, or a frozen 3 greens mix works beautifully. And don’t forget the golden rule: garlic and chili should always be measured with your heart, not a spoon.
What’s your ultimate comfort food when you’re feeling under the weather? Do you have a go-to recipe that never fails to lift your spirits? I’d love to hear about it in the comments below!
Here’s to feeling better—one spoonful at a time. 🥄✨
Turmeric Soup
Under the weather? This cozy, feel-good soup is your cure in a bowl.
Ingredients
- 1 tbsp avocado oil
- 2 minced garlic cloves
- 1 inch piece peeled & minced turmeric root OR 1 tbsp dried turmeric
- ½ medium onion, finely diced
- ½ tsp crushed chili flakes
- 2 cups vegetable broth
- 2 tbsp red lentils, well rinsed
- 2 tbsp white rice, well rinsed
- ⅓ cup frozen chopped kale
- salt & pepper to taste
Instructions
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Heat oil in a sauce pan over medium heat.
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Add minced garlic, turmeric, and onion; stir to combine. Saute until onions are translucent, stirring frequently to prevent burning.
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Add chili flakes and add vegetable broth in small amounts, deglazing the bottom of the saucepan as you go. Bring to a boil.
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Add rinsed lentils and rice to boiling broth; reduce heat to low, cover, and simmer for about 20 minutes or until rice and lentils are tender.
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Add frozen kale, and continue to simmer on low for an additional 5 minutes. Serve immediately.
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