Why You’ll Love This Recipe

Anti-inflammatory: Turmeric adds a powerful health boost.
Light yet filling: Perfect as a starter or main meal.
Naturally vegan and gluten-free: No substitutions necessary.
Quick and simple: Ready in about 30 minutes.
Great for meal prep: Stores and reheats beautifully.
Immune-boosting ingredients: Garlic, ginger, and turmeric support overall wellness.
Comforting and flavorful: Feels like a warm hug in a bowl.
Customizable: Use your favorite veggies or what you have on hand.
Budget-friendly: Made with affordable pantry staples and produce.
One-pot meal: Easy cleanup and minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Garlic, minced
Fresh ginger, grated
Carrots, chopped
Celery, chopped
Zucchini or yellow squash, diced
Cauliflower florets
Diced tomatoes (fresh or canned)
Vegetable broth
Ground turmeric
Ground cumin (optional)
Salt and black pepper
Fresh lemon juice
Fresh parsley or cilantro for garnish
Optional: spinach or kale, cooked beans or lentils, chili flakes

Directions

Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté for 3–4 minutes until softened.
Stir in garlic and ginger, cooking for another 1–2 minutes.
Add carrots, celery, zucchini, and cauliflower. Stir well.
Sprinkle in turmeric, cumin (if using), salt, and pepper. Cook for 2 minutes to bloom the spices.
Pour in diced tomatoes and vegetable broth. Bring to a boil.
Reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
Add spinach or kale during the last 5 minutes, if using.
Finish with a squeeze of fresh lemon juice and adjust seasoning to taste.
Ladle into bowls and garnish with chopped parsley or cilantro.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Add protein: Stir in cooked lentils, chickpeas, or quinoa.
Spicy version: Add red pepper flakes, cayenne, or a diced chili.
Creamy texture: Blend half the soup or stir in a splash of coconut milk.
More greens: Add chopped kale, chard, or spinach.
Root veggie boost: Include sweet potatoes, parsnips, or turnips.
Herb twist: Use fresh thyme or rosemary instead of parsley.
Smoky flavor: Add smoked paprika or roasted red pepper.
Asian-inspired: Use miso, bok choy, or tamari for a different flavor profile.
Chunky or blended: Enjoy as-is or blend partially for a smoother texture.
Citrusy finish: Add zest of lemon or lime for a fresh punch.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium heat or microwave until hot.

FAQs

What does turmeric add to the soup?

Turmeric gives a warm, earthy flavor and a beautiful golden color while offering anti-inflammatory benefits.

Can I use fresh turmeric instead of ground?

Yes, use about 1 tablespoon of freshly grated turmeric in place of the ground version.

Can I blend the soup?

Absolutely. Blend partially or fully for a creamier texture.

Is this soup good for cold and flu season?

Yes, with garlic, ginger, turmeric, and veggies, it’s great for immune support.

Can I make this in a slow cooker?

Yes. Add all ingredients and cook on low for 6–7 hours or high for 3–4 hours.

What kind of broth is best?

A good-quality vegetable broth adds depth. Homemade or low-sodium store-bought both work well.

Can I use other vegetables?

Yes, this recipe is highly flexible. Use whatever is in season or in your fridge.

How do I make it more filling?

Add cooked grains, beans, or a slice of crusty bread on the side.

Is turmeric spicy?

No, turmeric is earthy and slightly bitter, but not spicy. Heat can be added separately.

How do I keep the vibrant color?

Avoid overcooking and add lemon juice at the end to help preserve brightness.

Conclusion

Veggie Soup with Turmeric is the perfect combination of comfort and nutrition. With bold color, warming spices, and loads of veggies, this one-pot meal is a delicious way to nourish your body and soul. Whether you’re looking to boost your immune system or simply enjoy a flavorful bowl of soup, this recipe is a must-try.

Veggie Soup with Turmeric

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Veggie Soup with Turmeric is a golden, nutrient-rich soup packed with fresh vegetables, aromatic spices, and the anti-inflammatory benefits of turmeric. Warming, flavorful, and naturally vegan and gluten-free, it’s perfect for cozy dinners or healthy meal prep.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: International
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté for 3–4 minutes until softened.
Stir in garlic and ginger, cooking for another 1–2 minutes.
Add carrots, celery, zucchini, and cauliflower. Stir well.
Sprinkle in turmeric, cumin (if using), salt, and pepper. Cook for 2 minutes to release flavors.
Pour in diced tomatoes and vegetable broth. Bring to a boil.
Reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
Add spinach or kale during the last 5 minutes, if using.
Stir in lemon juice and adjust seasoning to taste.
Ladle into bowls and garnish with parsley or cilantro before serving.

Notes

For extra protein, stir in lentils, chickpeas, or quinoa.
Add coconut milk for a creamy texture.
Blend partially or fully for a smoother soup.
To retain the vibrant golden color, avoid overcooking and add lemon juice at the end.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 8g
Sodium: 580mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg