Anti Inflammatory Smoky Paprika Turkey Vegetable Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Smoky Paprika Turkey Vegetable Soup

This hearty, colorful soup is the kind of bowl that genuinely makes you feel good from the inside out — deeply savory, a little smoky, and loaded with vegetables in every spoonful. Ground turkey keeps it lean while smoked paprika, turmeric, and cumin layer in bold, warming flavor that makes the whole kitchen smell incredible. Turmeric and extra virgin olive oil are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they work together seamlessly rather than feeling like a health-food afterthought. Zucchini, carrots, red bell pepper, celery, and baby spinach all go into the pot, so you're getting a serious range of vegetables without any extra effort. A squeeze of fresh lemon juice stirred in at the end brightens everything up and keeps the flavors from feeling heavy or one-note. It makes six generous servings, so it's a smart choice for meal prep — the flavors only deepen as it sits in the fridge overnight.

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Ingredients

6 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium red bell pepper, diced
4 cloves garlic, minced
1 lb ground turkey
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp ground cumin
½ tsp black pepper
¼ tsp cayenne pepper (optional)
1 can (14.5 oz) diced tomatoes, with juices
6 cups low-sodium chicken broth
2 medium zucchini, halved lengthwise and sliced ½-inch thick
2 cups baby spinach, loosely packed
1 tsp salt, plus more to taste
1–2 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the red bell pepper and garlic and cook, stirring frequently, until the garlic is fragrant and the pepper has softened slightly, about 2 minutes. Watch the garlic closely so it does not brown.

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