Batteries running low? Need a pick-me-up? Popping open an energy drink won’t last long, no no. Your well being deserves better than that. Treat your body right with a bowl of this healing soup. Feel the goodness with every spoonful.
Let me tell you a little bit about how this soup saved my life. Well, that’s being a bit dramatic I guess, but at the time, it truly was a lifesaver. I was EXHAUSTED. I was just so damn tired. I was drowning, and this soup brought me back to life. I know, it sounds crazy. But it was just perfect. The timing and everything.
I’ve gradually changed it up just a bit, to give it my own twist, but it’s packed with good for you, feel good foods. And of course, I had to top it with these garlic toasted breadcrumbs because they are everything! 
So if you need a little pick me up, or just want a little taste of heaven, make this super easy, joyful, warm your heart soup.
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Healing Turmeric Soup with Lentil and Farro
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
This vibrant soup is packed with warming spices and hearty lentils. Topped with crunchy garlic breadcrumbs for extra flavor!
Ingredients
- 2 tbsp olive oil
- 1 small onion (237 ml) grated onion
- 1 small zucchini (237 ml) grated zucchini
- 1 cups (237 ml) grated carrots
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp turmeric
- 1/2 tsp cumin
- 5 cups (1183 ml) vegetable broth
- 1/2 cup (118 ml) quick cook farro
- 1/2 cup (118 ml) red lentils
- 1 cups (237 ml) chopped kale
- 6-8 slices french baguette
- 1 clove garlic
- Olive oil
- Salt
Instructions
- Heat the oil in a medium-sized pot over medium-high heat (about 5-6 on a stovetop scale). Add the onion, zucchini, and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes, until fragrant.
- Stir in the broth and bring to a boil. Once boiling, add the farro and lentils and simmer over low heat for about 20 minutes, or until the lentils and farro are cooked through.
- Meanwhile, make the breadcrumbs: Add the bread and garlic to a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet, toss with a little olive oil and a pinch of salt, and bake at 400°F (204°C) for 5-7 minutes, or until golden brown.
- In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted.
- Serve the soup immediately, topped with the toasted breadcrumbs.
Notes
- For a smoother soup, blend a portion of the cooked soup with an immersion blender before adding the kale.
- To make this soup vegan, ensure your vegetable broth is vegan-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; the flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 55
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Can I use a different grain instead of farro in this soup?
Yes, you can substitute farro with other grains like quinoa or barley, but keep in mind that cooking times may vary.
How can I adjust the spice level of the Healing Turmeric Soup?
You can reduce the amount of turmeric and any other spices used in the recipe, or add a dollop of yogurt on top to tone down the flavor.
What type of lentils should I use for this soup?
For this recipe, red or green lentils work best as they cook relatively quickly and blend well with the other ingredients.
This is an excellent and nourishing soup. It is a healthy comfort food. It has become a favorite. Thank you for sharing your recipe!
This recipe has become on of my standard recipes to cook and freeze. I skip the bread crumbs and add extra fresh greens to the bowl whenever I reheat this soup. My daughter’s friend loves it so much that I have to send some home with her every time I make it.
Loved it. It needed way more broth. It was so warming and I love how it had grains and lentils. I didn’t follow the breadcrumbs perfectly. Did you saw what temperature to bake then? Great soup. Thank you. So healthy!
This soup was delicious. I didn’t have farro, I toasted pecans with the breadcrumb mixture and topped it off with a few coconut shavings. My family loved it and ordered more!
Could you maybe use spinach in the place of kale and the health benefits be just as good?
Any green will work well in soup. I like chard. It is chewier than most greens, but less tough than kale.