When your body’s craving warmth, nourishment, and a reset, this High-Protein Anti-Inflammatory Veggie Soup delivers it all—comfort, flavor, and a powerhouse of healing nutrients. Made with wholesome plant-based ingredients like lentils, turmeric, ginger, and colorful vegetables, this soup isn’t just cozy—it’s functional.

Why You’ll Love This Soup

Packed with Plant-Based Protein
Thanks to lentils, chickpeas, or tofu—this soup keeps you full and energized.

Rich in Anti-Inflammatory Spices
Turmeric, ginger, garlic, and black pepper work together to soothe inflammation.

Loaded with Veggies
Carrots, kale, zucchini, celery, and tomatoes bring in fiber and vitamins.

Great for Gut Health
Fiber-rich ingredients support digestion and a healthy microbiome.

Freezer-Friendly & Meal Prep-Ready
Make a big batch and freeze portions for busy days.

Star Anti-Inflammatory Ingredients

Turmeric + Black Pepper

Turmeric is a known anti-inflammatory, and piperine in black pepper enhances its absorption by up to 2000%.

Ginger

Helps reduce muscle soreness, joint pain, and supports digestion.

Garlic

Naturally antimicrobial and immune-boosting.

Leafy Greens (Spinach or Kale)

High in antioxidants, iron, and vitamins A, C, and K.

Lentils or Chickpeas

Fiber-packed legumes that add 10–15g of protein per serving.

Best Veggies to Include

Feel free to customize your mix! Great choices include:

Carrots

Zucchini

Bell peppers

Celery

Spinach or kale

Green beans

Tomatoes (for a broth base)

Add what’s seasonal or already in your fridge.

How to Make High-Protein Anti-Inflammatory Veggie Soup

Ingredients:

1 tbsp olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1-inch ginger, grated

1 tsp turmeric powder

½ tsp black pepper

1 tsp cumin

1 tsp paprika

1 cup chopped carrots

1 cup chopped celery

1 zucchini, chopped

1 can diced tomatoes (or 2 fresh, chopped)

1 cup cooked chickpeas or lentils

4 cups vegetable broth

2 cups chopped kale or spinach

Salt to taste

Juice of ½ lemon (optional)

Instructions:

1. Heat olive oil in a large pot. Sauté onions, garlic, and ginger until soft.

2. Add turmeric, cumin, black pepper, and paprika. Stir until fragrant.

3. Add carrots, celery, and zucchini. Cook for 5 minutes.

4. Stir in tomatoes, chickpeas/lentils, and broth. Bring to a boil.

5. Reduce heat and simmer for 20–25 minutes, or until veggies are soft.

6. Add chopped greens and cook another 5 minutes.

7. Taste, adjust salt, and finish with lemon juice if desired.

Topping Ideas

Fresh herbs (cilantro, parsley, dill)

Chili flakes or hot sauce for kick

A swirl of coconut cream

Toasted seeds or croutons

A squeeze of lemon for brightness

Storage & Meal Prep Tips

Store in the fridge for up to 5 days

Freeze in airtight containers for 2–3 months

Reheat gently on the stove or in the microwave

Add extra broth when reheating, if needed

Final Thoughts

This High-Protein Anti-Inflammatory Veggie Soup is more than just comfort food—it’s a wellness routine in a bowl. With its immune-boosting spices, gut-loving veggies, and satisfying protein, you’ll want to make this recipe part of your regular rotation.

Whether you’re managing inflammation, recovering from illness, or just seeking a healthy dinner idea, this soup ticks all the boxes. So grab your biggest pot and let the healing begin!