Description
This Vegan Italian Penicillin Soup is a comforting and immune-boosting dish packed with nutrient-rich ingredients like red lentils, fresh vegetables, and warming spices. Inspired by traditional penicillin remedies, this Italian-inspired soup is perfect for soothing the body while delighting your taste buds with vibrant flavors from garlic, fennel, turmeric, and smoked paprika. Ready in under an hour, it’s a hearty, vegan, and gluten-free option ideal for a healthy meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 fennel bulb, diced
- 1 tablespoon fresh ginger, grated
Spices & Seasonings
- 1 teaspoon turmeric powder
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon red chili flakes (optional)
- Sea salt to taste
Other Ingredients
- 1/2 cup dried red lentils, rinsed
- 6 cups vegetable broth
- 1 cup canned crushed tomatoes
- 1/4 cup fresh lemon juice
- 2 tablespoons nutritional yeast
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, celery, and fennel. Sauté these vegetables for 8 to 10 minutes until they soften and release their aromas.
- Add the spices: Stir in the grated ginger, turmeric powder, ground black pepper, smoked paprika, and red chili flakes if using. Cook the mixture for another 1 to 2 minutes to allow the spices to bloom and intensify their flavors.
- Add lentils and liquids: Add the rinsed red lentils, vegetable broth, and crushed tomatoes to the pot. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Let it simmer uncovered for 25 to 30 minutes, or until the lentils and vegetables are tender and fully cooked.
- Finish with lemon and nutritional yeast: Remove the pot from the heat. Stir in the fresh lemon juice and nutritional yeast to enhance the flavor with a subtle cheesy note and bright acidity.
- Season and garnish: Taste the soup and adjust the seasoning by adding sea salt as desired. Serve the soup hot, garnished with freshly chopped parsley.
Notes
- This soup combines warming spices and nutrient-rich ingredients inspired by traditional penicillin remedies in a vegan Italian style.
- Add chopped kale or spinach for extra greens and nutrition.
- For a creamier texture, stir in a splash of coconut milk before serving.
- Adjust the amount of red chili flakes to control the heat level according to your preference.
- Leftovers can be kept refrigerated for up to 3 days and freeze well for future meals.
