Carrots, celery, onion, mushrooms, garlic, spinach, and turmeric give this simple Immune Boosting Turmeric Chicken soup antioxidants and anti-inflammatory benefits. Built Paleo, Keto, and Whole 30 quickly. This soup boosts immunity and prevents winter flu!
Ingredient
– Olive oil– Onion– Carrot– Stalks celery– Garlic clove– Lentils brown or green picked over and rinsed– Canned whole tomatoe– Vegetable or chicken stock, low sodium– Bay leave– Tuscan kale– Salt and pepper to taste– Red pepper flakes-optional– Extra olive oil- for drizzling
Direction
1
Heat oil in a large pot on medium.
Sauté diced onions, carrots, and celery for 8–10 minutes until soft and translucent.
2
Sauté minced garlic for two minutes. Garlic browns quickly, so stir it every 1-2 minutes.
3
Stir the lentils into the soffritto mixture for 2-3 minutes.
4
Break up the tomatoes and mix them with the lentils with a wooden spoon (discard the tough white core of canned plum tomatoes). Simmer with salt and pepper for a few minutes. Salt after adding broth without low-sodium.
5
Next, add broth and bay leaf.
After boiling for a few minutes, reduce heat to a simmer.
Adjust the seasoning with salt and pepper and simmer for 30 minutes.
6
In the last 10 minutes, add kale. You want the kale wilted, but cook it longer if you like it soft.
If soup thickens too much, add 1/4 cup water and test consistency. Lentils thicken during cooking.
7
Serve without the bay leaf.
Put in bowls and drizzle with olive oil.
If using, add red pepper flakes. SLOW COOKER DIRECTIONS:
Stir together the first 12 ingredients (through salt and pepper) in a large 6-quart slow cooker.