Cleansing Winter Soup

I don’t know about you all but the past several weeks have included nothing but indulgence. Many of you celebrated Thanksgiving with family and friends and I KNOW that included all the carbs and alcohol so step right up and get a heart serving of this cleansing, anti-inflammatory, immune-boosting soup that is both vegan and gluten free!

With ingredients like turmeric, garlic, spinach and lemon this soup will keep your gut happy all winter long.

Cleansing Winter Soup:

Prep: 10 minutes Cook time: 30-40 minutes


1 tablespoon avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 1/2 cups chopped sweet potato
2 minced garlic cloves
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 cup green or brown lentils
1 cup red lentils
1 – 2 tablespoons turmeric (I say the more the better!)
1 teaspoon ginger (I suggest grating fresh ginger)
1 teaspoon cumin
4 cups vegetable broth
2 cups water (if you like a chunkier soup like I do, use less)
1 cup plant based milk (I love using @nutpods creamer)
1 cup spinach (I slice it up)
1 cup fresh herbs like parsley
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes


•Heat your oil in a Dutch oven or large pot. Add all ingredients up to the thyme. Cook until tender (approx 7 minutes)
•Add lentils and all ingredients through water. Bring to a boil, then simmer for 20-30 minutes. 
•Add milk/creamer, spinach, lemon juice and any herbs/pepper you prefer!


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