Turmeric lentil soup recipe

Ingredients

• 1 tablespoon of avocado oil
• 1 cup of onion, chopped
• 1 cup of celery, chopped
• 1 cup of turnip, chopped
• 2½ cups of sweet potato, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of sea salt
• 1 teaspoon of black pepper
• 2 teaspoons of dried thyme
• 1 cup of green lentils
• 1 cup of red lentils
• 1 to 2 Tablespoons of powdered turmeric
• 1 teaspoon of ginger, grated
• 1 teaspoon of powdered ginger
• 4 cups of vegetable broth
• 2 cups of water
• 1 cup of almond milk
• 1 cup of spinach
• 1 cup of parsley, chopped

1. In a pot set over medium to high heat, add in the olive oil. Add in the onion, chopped celery, turnip, chopped sweet potato and minced garlic. Stir well to mix. Cook for 5 minutes or until soft.
2. Season with the thyme, dash of salt and black pepper. Continue to cook for 2 minutes.
3. Add in the vegetable broth and water. Allow to come to a boil. Cover and lower the heat to low. Cook for 30 minutes. Remove from heat.
4. Add in the almond milk, spinach and chopped parsley. Stir well to mix. Serve immediately.