Pregnancy Friendly Turmeric & Ginger Hearty Vegetable Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.8(17)
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 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
- 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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