Jump to Recipe
Warm up with this anti inflammatory vegetable soup with turmeric! Made with nutrient dense ingredients like olive oil, onions, carrots, celery, cabbage, cauliflower, turmeric, and vegetable broth, this healthy soup will keep you feeling your best all winter long. Vegan, gluten free, paleo, and Whole30 compatible.
The best anti inflammatory vegetable soup with turmeric
Everyone needs a go to healthy soup recipe for the colder months and this anti inflammatory vegetable soup is a delicious vegan, gluten free, and Whole30 option.
Tender, flavorful vegetables swimming in a lemony, herb studded, turmeric infused broth is just the thing when someone in your house comes down with a cold or anytime you feel like you need a boost to your immune system.
Super simple to make and packed with good-for-you ingredients that you’ll feel good about serving to the whole family.
If you love this recipe be sure to check out our recipes for Gluten Free Minestrone, White Bean and Kale Soup, and Vegan Black Bean Soup!
Why you’ll love this turmeric soup
It is:
- Nourishing
- Immune boosting
- Vibrant
- Rich in fiber
- Plant based
- Warming
- Packed with veggies
- Made with flavorful spices
- Totally customizable
- Slurp-worthy-delicious
Ingredients and substitutions
Here’s what you need
- Olive oil – Olive oil is use to sauté the vegetables, but you could swap it out for another anti inflammatory oil like coconut oil or avocado oil.
- Onion, celery, and carrots – Onions, celery, and carrots create the super flavorful base for this soup. The other veggies in the recipe can be swapped for alternatives but I’d recommend keeping these 3 in the mix for the best flavor.
- Cauliflower – Cauliflower is a member of the cruciferous vegetable family, which is a diverse group of vegetables that are known for their anti-inflammatory and detoxifying properties.
- Green cabbage – Cabbage is also a member of the cruciferous family, and adds a really yummy sweetness to this veggie soup.
- Garlic – Plenty of garlic is used not only for the savory flavor, but also for its various health benefits.
- A blend of spices – Turmeric, paprika, cumin, and chili flakes are used to give the soup a bit of a kick and add additional antioxidants.
- Vegetable broth – Any type of broth will work – if you’re not vegan or vegetarian you can even use chicken broth. This is the exact vegetable broth I used for this recipe.
- Parsley – Fresh parsley just before serving gives the soup a nice pop of green color and flavor.
- Lemon – I love finishing soup with a bright note of fresh citrus. Lemon juice is perfect for this vibrant recipe!
You can find all of the pantry staples for this recipe onThrive Market– a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.
Other vegetables and ingredients you could add
If you want to add even more yumminess to this soup here’s a few suggestions with ideas for when to add them to the recipe:
- Potatoes – Waxy potatoes like yukon gold or baby red potatoes would be delicious in this soup. I would add them with the cauliflower and cabbage.
- Sweet potatoes – Diced sweet potatoes would also be delicious! They can be added with the cauliflower and cabbage.
- Broccoli – Broccoli can be used in addition to the cauliflower, or in place of it. It does cook quite a bite faster than cauliflower though, so I’d recommend only adding it about 5-6 minutes before serving.
- Kale – A hearty green like kale, chard, or collards can be thinly sliced and added about 4-5 minutes before serving.
- Baby spinach – A few handfuls of baby spinach can be added with the parsley and lemon juice to wilt just a minute or two before serving.
- Beans – Canned beans would be an excellent addition for more fiber, protein, and complex carbohydrates. They can be added about 5 minutes before serving to warm through.
- Rice – Cooked rice can be added to your bowl just before the hot soup.
- Pasta – Cooked pasta can be added to your bowl just before the hot soup.
- Quinoa – Cooked quinoa can be added to your bowl just before the hot soup.
- Lentils – Cooked lentils can be added to the soup about 5 minutes before serving to warm through.
- Chicken – Obviously adding chicken would mean this soup wasn’t vegan or vegetarian anymore, but it is a great option for a clean protein if you eat meat.
What does turmeric taste like in soup?
Turmeric has a mild earthy, almost bitter flavor with slight peppery notes. The amount used in this soup doesn’t impart a very strong flavor, and is well balanced with the other spices.
What are the health benefits of turmeric?
Turmeric has been shown to provide anti-inflammatory and immune support for the whole body. If you’re interested in learning more about the scientifically proven benefits this is a great article.
How to make this anti inflammatory vegetable soup with turmeric
Once the vegetables are prepped and chopped this soup comes together in less than 30 minutes. So easy!
Here’s the step-by-step
- Sauté vegetables. In a large soup pot heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent – about 6-7 minutes.
- Add remaining veggies and spices. Add garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using. Continue to sauté for another 2-3 minutes, until cabbage is softened, and spices are fragrant.
- Pour in broth and bring to a simmer. Simmer on low until all veggies are tender and broth is reduced slightly – about 15-20 minutes.
- Season to taste with salt and pepper. I used about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add fresh lemon juice and parsley and simmer for a few extra minutes.
- Serve and enjoy!
Serving suggestions
This soup is delicious on it’s own as a light lunch or dinner, but can also be bulked up by adding one of the suggested ingredients above – beans, rice, pasta, lentils, or chicken are all delicious options.
It would also be great served alongside a hearty salad or with some crusty bread.
Storage and re-heating
To reheat:This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator:To store in the refrigerator, allow it to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.
To freeze:To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.
Love this anti inflammatory vegetable soup with turmeric? Try these other healthy soup recipes!
- White Bean and Kale Soup
- Homemade Cream of Mushroom Soup with Fresh Herbs
- Super Creamy Carrot Soup
- 30 Minute Chickpea and Tomato Coconut Curry Soup
- Creamy Dairy Free Tomato and Roasted Red Pepper Soup
If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review it below.It’s also super helpful to me and other readers if youshare any changes you made to the recipe. Thank you for sharing your kitchen with NK.
We are so grateful you’re here!
Anti Inflammatory Vegetable Soup with Turmeric {vegan + gluten free + whole30}
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 12 reviews
- Author: Nyssa Tanner
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Warm up with this anti inflammatory vegetable soup with turmeric! Made with nutrient dense ingredients like olive oil, onions, carrots, celery, cabbage, cauliflower, turmeric, and vegetable broth, this healthy soup will keep you feeling your best all winter long. Vegan, gluten free, paleo, and Whole30 compatible.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks of celery, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 cloves of garlic, chopped
- 3 cups of cauliflower florets
- 3 cups chopped green cabbage
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Pinch of chili flakes (optional)
- 6 cups vegetable broth
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup chopped parsley
- Juice of one lemon
Instructions
- Sauté veggies. In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent – about 6-7 minutes.
- Add remaining veggies and spices. Add garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using. Continue to sauté for another 2-3 minutes, until cabbage is softened, and spices are fragrant.
- Pour in broth and bring to a simmer. Simmer on low until all veggies are tender and broth is reduced slightly – about 15-20 minutes.
- Season to taste with salt and pepper. I used about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add fresh lemon juice and parsley and simmer for a few extra minutes.
- Serve and enjoy!
Notes
For some ideas on additional ingredients that can be added to this soup see the notes in the blog post above.
To reheat:This soup can easily be re-heated in the microwave or over low heat on the stove top.
To store in the refrigerator:To store in the refrigerator, allow it to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.
To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stove top
- Cuisine: healthy
Pin
Share
Tweet
