Low Sodium Turmeric & Ginger Hearty Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

Low Sodium Turmeric & Ginger Hearty Vegetable Soup

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Ingredients

6 servings

3 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 large yellow onion, diced
4 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes
1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 can (15 oz) chickpeas, drained and rinsed
6 cups low-sodium vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups baby kale or chopped kale, stems removed
1 tbsp fresh lemon juice
¼ cup 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, about 7–8 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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