Low Sodium Lemon Spinach Soup with Turmeric & Ginger

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Lemon Spinach Soup with Turmeric & Ginger

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
3 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, thinly sliced
6 cups bone broth
1 tsp sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
5 oz baby spinach (about 5 packed cups)
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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