Middle Eastern-Inspired Vegetable Soup for Lowering Cholesterol
A delicious and heart-healthy vegetable soup inspired by Middle Eastern flavors, designed to support a diet aimed at lowering high cholesterol. This soup is rich in soluble fiber, plant-based proteins, and healthy fats while avoiding saturated fats, cholesterol, and refined sugars. Kid-friendly and easy to make!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup red lentils
- 1 zucchini, diced
- 1 cup chopped spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Saute until vegetables are tender, about 5 minutes.
Add cumin, coriander, turmeric, and paprika. Stir well to coat the vegetables with the spices.
Pour in diced tomatoes and vegetable broth. Add red lentils and bring to a boil. Reduce heat and simmer for 20 minutes.
Add zucchini and spinach to the pot. Cook for an additional 5 minutes until vegetables are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 6 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |