Vegan Lentil, Spinach & Turmeric Soup

Poor Max has come down with chicken pox. He’s 5 years old and has never had more than a cold before. Last night he had a fever and was a bit delirious. We didn’t realise he had chicken pox until the morning when I noticed some red spots on his neck.

It’s funny how mother hen mode clicks in when kids are feeling under the weather. I just wanted to fuss over him and make him feel better. He didn’t eat much yesterday but his appetite was better today, and I managed to get some food down him.

I decided to make my immunity soup for dinner. It’s really great when you’re feeling unwell as it is warming and comforting, kind of like a vegan version of chicken soup.

It has turmeric which is great for boosting the immune system and reducing inflammation, the lentils for protein to help the body repair, lots of lovely veggies and greens for nutrients, and other immune-boosting ingredients such as garlic (anti-viral), spices, chilli and lemon juice.

Hopefully, after eating a bowlful of mums magic soup, his oat milk aromatherapy bath and a good sleep he’ll be feeling much better tomorrow.

Vegan Lentil, Spinach & Turmeric Soup

  • Servings: 8
  • Difficulty: easy
  • Print

An immunity boosting and comforting soup for when you're feeling under the weather.

You can vary the herbs and spices in this soup to suit your taste, and even add some fresh herbs and fresh ginger.


  • 1 can (400ml) organic chopped tomatoes (no additives)
  • 2 cups dried red lentils
  • 2 medium carrots, diced
  • 2 cups butternut squash, diced 1cm cubes
  • 2 large sticks celery, chopped
  • 1 large onion, diced
  • 3-4 large garlic cloves, chopped
  • 3 tsp dried turmeric
  • 2 bay leaves
  • 2 tsp. dried parsley
  • 2 tsp. dried thyme
  • 2 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 fresh red chilli, chopped (optional)
  • 1.5 litres boiling water
  • 1 bag baby spinach leaves, shredded
  • 4 tsp. gluten free vegan bouillon powder
  • 1 tbsp. brown rice miso
  • Squeeze lemon juice (to taste)
  • Sea salt and black pepper (to taste)


  1. Get yourself a sieve that sits nicely over a large bowl. Put the lentils in the sieve and fill the bowl with cold filtered water so that the lentils are submerged. Leave to soak for 15 minutes then rinse really well until the water runs clear.Photo 10-03-2017, 17 21 07
  2. Put the lentils, veggies, tomatoes, herbs and spices into a large pan with the boiling water. Stir to mix everything together.Photo 10-03-2017, 17 20 59
  3. Simmer for 30-40 minutes, until the lentils and veggies are softened.Photo 10-03-2017, 17 25 35
  4. Taste and season with sea salt and black pepper, remove they bay leaves and add the miso, bouillon powder and lemon juice. We add the miso and bouillon at the end because they’re salty and they can prevent the lentils from softening properly. Also, miso has probiotic properties that can be damaged by too much heat.Photo 10-03-2017, 17 26 06
  5. Using a stick blender, blend the soup a little to create a nice texture. Or leave as is.Photo 10-03-2017, 18 29 46
  6. Stir in the shredded spinach and serve in warmed bowls with a little coconut yoghurt and some chilli oil.

Photo 10-03-2017, 18 43 31


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s