Time to let it go 🤔
Time to Let It Go 🤔 — Easy Homemade Healing Soup (Traditional, Healthy Comfort Food)
Time to let it go 🤔 — that little phrase that popped into my head the first time I made this soup and realized food can be therapy. This easy, homemade recipe is a warm, traditional-style healing soup meant to soothe an anxious evening, a tired weeknight, or a quiet Sunday when you need permission to breathe. Serve it for weeknight dinners, a cozy family meal, or whenever you need a gentle reset.
🧂 Ingredients:
- 1 tbsp olive oil (or avocado oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup red lentils, rinsed (or 1 cup shredded cooked chicken for added protein)
- 1 medium sweet potato, peeled and cubed (or 1 cup butternut squash)
- 6 cups low-sodium chicken or vegetable broth
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 bay leaf
- 1 cup chopped kale or spinach (stems removed)
- Juice of 1 lemon (or 2 tbsp apple cider vinegar)
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley, a drizzle of olive oil or plain yogurt, chili flakes
👩🍳 Directions:
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté 4–5 minutes until soft and translucent.
- Add garlic and ginger; sauté 1 minute until fragrant.
- Stir in carrots, celery, and sweet potato. Cook 3–4 minutes, stirring occasionally.
- Add red lentils (or shredded chicken), turmeric, cumin, and bay leaf. Stir to coat the vegetables and toast the spices for 1 minute.
- Pour in 6 cups broth and bring to a boil. Reduce heat to a gentle simmer. Cover and simmer 20–25 minutes, until lentils and sweet potatoes are tender (or 10 minutes if using pre-cooked chicken).
- Remove the bay leaf. Add chopped kale or spinach and simmer 2–3 minutes until wilted.
- Stir in lemon juice, season with salt and pepper, and adjust spices to taste. If you prefer a creamier texture, use an immersion blender to puree half the soup, or blend 1–2 cups and stir back in.
- Serve hot with parsley, a drizzle of olive oil or a spoonful of yogurt, and a sprinkle of chili flakes for a little warmth.
💡 Tips & Variations:
- Vegan: Use vegetable broth and skip chicken. Add a splash of coconut milk at the end for creaminess.
- Low-carb: Replace lentils and sweet potato with diced zucchini and cauliflower florets; simmer until tender.
- Gluten-free: This recipe is naturally gluten-free — just double-check your broth labels.
- Protein boost: Stir in shredded rotisserie chicken, cooked turkey, or a scoop of cooked quinoa.
- Make-ahead & storage: Let cool, refrigerate up to 4 days, or freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Quick weeknight shortcut: Use pre-chopped frozen mirepoix (onion/carrot/celery) and canned lentils to cut simmer time by half.
- Serving ideas: Pair with a simple green salad, gluten-free crackers, or a slice of crusty sourdough for dipping.
🩺 Health & Lifestyle Tie-in:
This soup is packed with fiber from lentils and veggies, anti-inflammatory benefits from turmeric and ginger, and heart-healthy fats when finished with a drizzle of olive oil. Small, consistent meals like this support better energy, immunity, and can lower long-term health costs — a little investment in homemade, healthy cooking can pay off in fewer sick days and potentially lower health insurance expenses down the line. A nourishing bowl today is one small step toward financial and physical well-being.
❤️ Conclusion:
If this “Time to let it go 🤔” soup speaks to you, make a pot this week and let the steam remind you to breathe. If you make this dish, let me know in the comments or tag me — I’d love to see your version and hear what letting go looks like for you.
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Healing Soup
Ingredients
Method
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté 4–5 minutes until soft and translucent.
- Add garlic and ginger; sauté 1 minute until fragrant.
- Stir in carrots, celery, and sweet potato. Cook 3–4 minutes, stirring occasionally.
- Add red lentils (or shredded chicken), turmeric, cumin, and bay leaf. Stir to coat the vegetables and toast the spices for 1 minute.
- Pour in 6 cups broth and bring to a boil. Reduce heat to a gentle simmer. Cover and simmer 20–25 minutes until lentils and sweet potatoes are tender (or 10 minutes if using pre-cooked chicken).
- Remove the bay leaf. Add chopped kale or spinach and simmer 2–3 minutes until wilted.
- Stir in lemon juice, season with salt and pepper, and adjust spices to taste. If you prefer a creamier texture, use an immersion blender to puree half the soup, or blend 1–2 cups and stir back in.
- Serve hot with parsley, a drizzle of olive oil, or a spoonful of yogurt, and a sprinkle of chili flakes for a little warmth.
