Vegetable turmeric soup
This Vegetable Turmeric Soup combines vibrant veggies and anti-inflammatory turmeric for a nutritious and flavourful meal. It's easy to prepare and perfect for a healthy lifestyle.
Cook time 30 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
1 carrot
2 stalks celery
1 tbsp turmeric powder
4 garlic cloves
1/2 tsp ginger
1/4 tsp red pepper (spice)
32 oz vegetable broth
3 cups water
1 tsp salt
1/2 tsp black pepper
3 cups cauliflower
1.50 cups white beans
3 cups kale
Vegetable Turmeric Soup is a nutrient-packed, flavorful, and detoxifying dish that's perfect for a healthy meal. Combining vibrant vegetables with the powerful anti-inflammatory properties of turmeric, this recipe serves as a great way to boost your overall wellness while enjoying a delicious bowl of soup.
Instructions:
- Chop the onion.
- Slice the carrot.
- Chop the celery stalks.
- Mince the garlic cloves.
- Separate the cauliflower into small florets.
- Roughly chop the kale.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, sliced carrot, and chopped celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the turmeric powder, minced garlic, ground ginger, and red pepper flakes. Cook for about 1-2 minutes until fragrant.
- Pour in the vegetable broth and water into the pot. Stir to combine.
- Season with salt and black pepper.
- Add the cauliflower florets and white beans to the pot. Bring the soup to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, or until the cauliflower is tender.
- Stir in the chopped kale and simmer for an additional 5 minutes until the kale is wilted and bright green.
- Taste the soup and adjust seasoning if necessary, adding more salt and pepper to taste.
- Serve hot and enjoy your cleansing vegetable turmeric soup!
This Vegetable Turmeric Soup is a delicious and nutritious way to cleanse your body while enjoying the flavors and textures of hearty vegetables and savory spices. Whether you're looking for a detox meal or simply a nourishing dish, this soup is sure to satisfy.
Vegetable turmeric soup FAQ:
The total cooking time for Vegetable Turmeric Soup is approximately 30-35 minutes. This includes sautéing the vegetables for 5-7 minutes, simmering after adding the broth for about 15 minutes, and an additional 5 minutes after adding the kale.
The cauliflower is done when it is tender but still holds its shape, which should take about 15 minutes of simmering once it’s added to the soup. You can test doneness by piercing it with a fork; it should go through easily.
Yes, you can store leftover Vegetable Turmeric Soup in an airtight container in the refrigerator for up to 4-5 days. To reheat, gently warm it on the stovetop or in the microwave until heated through.
If you don't have white beans, you can substitute them with other legumes like chickpeas or black beans. Adjust cooking time if necessary, as different beans may have varied textures and cooking times.
A large pot or Dutch oven is best for making Vegetable Turmeric Soup. This allows enough space for all the ingredients to be added and ensures even cooking.
Tips:
- For added richness, you can sauté the vegetables in coconut oil instead of olive oil.
- If you prefer a smoother texture, use an immersion blender to purée the soup partially or fully.
- Feel free to add other detoxifying vegetables like zucchini or spinach for extra nutrients.
- To save time, use pre-chopped or frozen vegetables.
- Adjust the seasoning to your taste—add more red pepper for extra heat or more ginger for additional zing.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 14g
Carbohydrates 40g
Fiber 12g
Sugar 6g
Fat 5g
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