Description
A nourishing, semaglutide-friendly soup packed with fiber, plant-based protein, and gentle flavors. Great for managing nausea while staying full.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1/2 cup dry green or brown lentils (rinsed)
- 4 cups low-sodium vegetable broth
- 1 cup chopped spinach or kale
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in lentils and turmeric. Cook for 1 minute to toast spices.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25–30 minutes, or until lentils are soft.
- Stir in spinach or kale. Simmer for 3–4 more minutes.
- Season with salt, pepper, and lemon juice to taste.
- Serve warm. Portion leftovers into containers for future meals.
Notes
You can use red lentils for a smoother texture.
Add a pinch of cumin or ginger for extra gut-soothing spice.
This soup freezes well in individual portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: GLP-1 Recipes
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 4g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg