Filling and nourishing Winter soup| Turmeric red lentil & kale DETOX soup | Vegan, Gluten-free

This quick and easy, lovely turmeric kale and red lentil soup is great for detoxing your body. The combination of ingredients in this soup are all specially selected for preventing as well as decreasing bloating. Which might come in handy given the December festivities that are just behind us. I know I could use some.

There is nothing wrong with, and in my own opinion even healthy, indulging ourselves every now and then. But it's time to get back on track. With the new year ahead and all the healthy new year's resolutions in the air, this recipe will set you up for success.

Even if you don't care about all that, it's also just really, really, really good..

Besides its detoxing effects, this is hands down my favorite soup to make. It is so easy and quick to put together and packed with great flavorsand nutrients. It only takes you about 30 minutesto put this together. Which makes it perfect for those busy weekdays as well as lazy Sundays.

You will not regret trying this one!

Prep time: 5-10 mins

Cook time: 20 mins

Total time: 30 mins


-  100 grams of kale

-  1 bush of fresh coriander

-  Juice of half of a lemon

-  1 tbsp of coconut oil

-  1 white onion 

-  2 cloves of garlic

-  1 teaspoon of cumin

-  1 teaspoon of turmeric

-  1  bouillon cube of your own choosing (you can replace this with salt according to taste as well)

-  1/2 teaspoon of cayenne pepper (you can add more or less according to your own taste)

-  1 sweet potato

-  150 grams of red lentils

-  2 tomatoes

-  2 tbsp* of concentrated tomato puree 

* 1 teaspoon = equals 2 “theelepels”

   1 tablespoon (tbsp) = equals 1 “eetlepel”

Portion: 4 servings


1. Melt your coconut oil in your soup pan and sauté your minced garlic and chopped onion. Now add in the spices (cumin, turmeric, and cayenne pepper), tomato puree, sweet potato chopped up into small cubes, red lentils, and tomatoes and keep stirring until you smell the flavors of the spices being released. 

2. Add one liter of hot water and let it come to a boil (If you have a liter of fresh bouillon at hand even better, then skip the extra bouillon cube). Now add the kale, chopped into small pieces, and a bouillon cube. Let it simmer further on low heat for about 20 minutes.

3. After that turn of the heat and smooth out the soup using a (hand) blender. Add the lemon juice and freshly chopped up coriander.


Now for an extra option, I roastedsome (a few hands) ofleftover kale with some pumpkin seedsin the oven (10 mins, 200 Celsius) to add as a garnish for the soup.

You could totally leave this option out since the soup is already great on its own, but it does make for a perfect additional crunch and texture. As well as making the dish look even more appealing to the eye.




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