I’m not huge on New Year’s resolutions, but I am big on healthy soups in the winter, especially when they taste rich and warm the soul, like this farro lentil turmeric detox soup. It’s so delicious, all the ingredients are healthy, and it’s easy to pull together on a chilly winter night. All you need to do is stock your pantry with quick cook farro and red lentils – I found them at Trader Joe’s, but any grocery will have these two items in the rice section. Lentils are full of folate and magnesium, and are known to boost your metabolism! Plus they are filling, can reduce cholesterol, and are full of fiber. Farro is an ancient grain, and just like lentils, full of fiber. They also contain antioxidants and lots of protein. Plus, they are low in calories and fat, but are so hearty!

The spices used in this soup make my house smell amazing, and they have awesome side benefits. Not only does tumeric add a beautiful golden color, but it’s also high in fiber, iron and vitamin C. As a recent convert to vegetarianism, iron is a necessity in my diet. Turmeric is also an anti-inflammatory and anti-microbial, great for gut-health. You can read more about all the benefits here. Cumin aids in digestion and is a rich source of iron. It’s one of my favorite spices flavor-wise.

To make things easy, use a food processor to grate all the veggies. You can can also pull out a crock pot to finish up the soup. After sauteeing the onion, carrot and zucchini with the spices, you can add everything else to your pot and cook on low for 6-8 hours or high for about 3. As the soup simmers, and the farro and lentils become tender by soaking up the rich vegetable stock, your house will smell truly amazing. After watching the kale wilt into the soup, you’ll be so excited to get this golden goodness into soup bowls, and top with some cheese that will melt into the broth. Cuddle up and enjoy the benefits of everything in this soup! I’ve also linked my favorite nesting soup bowls with handles and some beautiful gold flatware.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, grated (about 1 cup)
• 2 (small) zucchini, grated (about 1 cup)
• 1 cup grated carrots
• 1 1/2 teaspoons pink Himalayan salt
• dash pepper
• 1 1/2 teaspoons turmeric
• 1 teaspoon cumin
• 6 cups vegetable stock
• 1/2 cup quick cook farro
• 1/2 cup red lentils
• 1 1/2 cups chopped kale
• lemon juice
• gruyere or parmesan cheese

How to:

Heat the oil in a dutch oven or large stockpot. Add the onion, zucchini and carrots and cook for a few minutes. Add the turmeric, cumin, salt + pepper, and cook for a few more minutes minutes, or until the spices begin to smell warmed and toasty.

Stir in the stock and bring to a boil. While the stock is heating, rinse lentils. Once you have a full rolling boil, add farro and lentils and simmer over low heat for 20 to 25 minutes or until lentils and farro are cooked through.

Just before you are ready to serve, add chopped kale and stir until wilted. Ladle into soup bowls and top with a squeeze of lemon and some grated gruyere or parmesan cheese.