Description
Warm up with this anti inflammatory vegetable soup with turmeric! Made with wholesome ingredients like olive oil, onions, carrots, celery, cabbage, cauliflower, turmeric, and vegetable broth, this nourishing soup is vegan, gluten free, paleo, and Whole30 compatible, providing a vibrant, plant-based, and flavorful option to boost your health during colder months.
Ingredients
Scale
Base Vegetables
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks of celery, thinly sliced
- 4 carrots, peeled and thinly sliced
Additional Vegetables & Flavorings
- 3 cloves of garlic, chopped
- 3 cups of cauliflower florets
- 3 cups chopped green cabbage
Spices
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Pinch of chili flakes (optional)
Liquids & Seasonings
- 6 cups vegetable broth
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
Finishing Touches
- 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 to 7 minutes.
- Add remaining veggies and spices: Add chopped garlic, cauliflower florets, and chopped green cabbage to the pot. Sprinkle in turmeric, paprika, cumin, and chili flakes if using. Continue to sauté for 2 to 3 more 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. Bring the soup to a simmer over medium heat, then reduce heat to low.
- Simmer until tender: Let the soup simmer gently on low heat until all vegetables are tender and the broth has slightly reduced, about 15 to 20 minutes.
- Season and finish: Season the soup with about 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, adjusting to taste. Stir in freshly chopped parsley and the juice of one lemon. Simmer for a few more minutes to combine flavors.
- Serve: Ladle the hot soup into bowls and enjoy immediately as a wholesome, anti-inflammatory meal.
Notes
- Optional ingredients to customize your soup include potatoes, sweet potatoes, broccoli, kale, baby spinach, canned beans, cooked rice, pasta, quinoa, or lentils. Add these at different points during cooking as noted in the recipe details.
- To reheat: microwave or warm over low heat on the stove.
- Storage: Refrigerate cooled soup in airtight container for up to 6 days.
- Freezing: Freeze cooled soup in airtight container for up to 4 months. Thaw overnight in refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: anti inflammatory soup, vegetable soup, turmeric soup, vegan soup, gluten free soup, healthy soup, winter recipe, plant based soup
