Anti-Inflammatory Vegetable Soup with Turmeric Recipe
A nourishing and flavorful Anti Inflammatory Vegetable Soup packed with turmeric and a variety of fresh vegetables. This easy-to-make soup combines the health benefits of turmeric and other spices with hearty vegetables like cauliflower, cabbage, and carrots, simmered in vegetable broth to create a comforting, vibrant dish perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Vegetarian
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 1 medium onion, diced
- 3 stalks of celery, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 cloves of garlic, chopped
- 3 cups cauliflower florets
- 3 cups chopped green cabbage
- 1/4 cup chopped parsley
- Juice of one lemon
Spices & Seasoning
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Pinch of chili flakes (optional)
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
Liquids & Oils
- 3 tablespoons olive oil
- 6 cups vegetable broth
Instructions
- Sauté veggies: In a large soup pot, heat 3 tablespoons of olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté, stirring occasionally, until the onions become soft and translucent, about 6-7 minutes.
- Add remaining veggies and spices: Add the chopped garlic, cauliflower florets, and chopped green cabbage to the pot. Sprinkle in turmeric, cumin, paprika, and chili flakes if using. Continue to sauté for another 2-3 minutes until the cabbage softens and the spices release their aroma.
- Pour in broth and bring to a simmer: Add the 6 cups of vegetable broth to the pot. Increase heat slightly to bring the soup to a gentle simmer.
- Simmer until tender: Reduce heat to low and allow the soup to simmer uncovered for 15-20 minutes, or until all vegetables are tender and the broth has slightly reduced, concentrating the flavors.
- Season to taste and finish: Stir in kosher salt (about 1 1/2 teaspoons) and black pepper (about 1/2 teaspoon), adjusting to your preference. Add fresh lemon juice and chopped parsley. Let the soup simmer for another 2-3 minutes to meld the flavors before serving.
Notes
- For extra heat, increase the amount of chili flakes or add a pinch of cayenne pepper.
- This soup can be blended for a creamy texture or enjoyed chunky as is.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use low-sodium vegetable broth to control the saltiness.
- Adding fresh ginger can boost the anti-inflammatory properties further.
Keywords: Anti Inflammatory, Vegetable Soup, Turmeric Soup, Healthy Soup, Vegetarian Soup, Immune Boosting, Easy Soup Recipe