Anti-Inflammatory Vegetable Soup with Turmeric Recipe
This Anti-Inflammatory Vegetable Soup with Turmeric is a vibrant, healthy, and flavorful soup rich in immune-boosting and inflammation-fighting ingredients such as turmeric, cumin, and fresh vegetables. It’s perfect for a wholesome meal that supports well-being, easy to prepare on the stovetop in about 40 minutes, and yields six comforting servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Anti-Inflammatory
- Diet: Vegetarian
Ingredients
Vegetables & Aromatics
- 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
Spices & Seasonings
- 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 & Garnish
- 3 tablespoons olive oil
- 6 cups vegetable broth
- 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 the diced onion, celery, and carrots. Sauté, stirring occasionally, until the onions are soft and translucent, about 6-7 minutes, to develop the base flavors.
- Add remaining veggies and spices: Stir in chopped garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using. Continue to sauté for another 2-3 minutes until the cabbage softens and the spices become fragrant, enhancing the soup’s aroma.
- Pour in broth and bring to a simmer: Add 6 cups of vegetable broth to the pot and increase the heat until the mixture comes to a gentle simmer.
- Simmer until tender: Reduce heat to low and let the soup simmer uncovered for about 15-20 minutes, or until all vegetables are tender and the broth has reduced slightly to concentrate the flavors.
- Season and finish: Season the soup with about 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper, adjusting to taste. Add fresh lemon juice and chopped parsley, stir well, and let it simmer for a few more minutes to blend the fresh flavors before serving.
Notes
- You can adjust the level of heat by adding more or fewer chili flakes depending on your preference.
- Use fresh lemon juice right before serving to preserve its bright and zesty flavor.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- For a creamier texture, blend a portion of the soup and stir it back in before serving.
- Feel free to add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
