Immunity Zucchini Noodle Soup
The lighter sister to the Kale & Chocolate classic Immunity Soup! All the same healing nourishment from powerful anti-inflammatory spices but with a lighter plant-based twist: protein-packed lentils + twirl-worthy zucchini noodles! Comfort food never tasted (or felt!) so good.
* Serves 6-8
2 tablespoons olive oil
1 onion, diced
4 carrots, thinly sliced
2 celery stalks, thinly sliced
1-2 cloves garlic, minced
¼ cup parsley, coarsely chopped
1½ tablespoons freshly grated turmeric
1½ tablespoon freshly grated ginger (more if you love ginger)
1 yellow squash, diced
½ cup red lentils (For a heartier soup, add ¼ cup of additional lentils)
4 cups vegetable broth
1 cup filtered water (or broth)
2 medium zucchinis, spiralized*
2 cups spinach or curly kale
1-2 lemons, juiced
1 teaspoon sea salt
Sea salt & pepper to taste
Optional: Add in red pepper flakes for an extra kick!
*NOTE: For the noodles, if you don’t own a spiralizer, use a julienne peeler or knife to make long thin slices.
In a large stockpot, heat one tablespoon of oil and add in the diced onion. Sauté for 4-5 minutes. Add in the ginger and turmeric, stir to coat the onion with spices. Cook for 3-4 minutes. Add in the additional tablespoon of oil, carrots, celery and garlic, then sauté for 2-3 minutes. Next, place the remaining vegetables (except spinach and spiralized zucchini) in the pan and stir. Add in the red lentils and 4 cups of broth and one cup filtered. (Use more broth if a thinner consistency is desired.) Bring to a boil, cover and reduce to a simmer for about 30-40 minutes or until the vegetables and lentils are tender. Turn off the heat and add the zucchini and spinach. Cover for about 3 minutes to allow for the spinach to wilt and noodles to soften.
Squeeze the lemon into the soup. Season with additional salt & pepper or red pepper flakes, if desired.