Anti-Inflammatory Vegetable Soup with Turmeric Recipe
This Anti Inflammatory Vegetable Soup with Turmeric is a nourishing, wholesome soup perfect for winter wellness. Packed with fresh vegetables like cauliflower, cabbage, carrots, and celery, and spiced with turmeric, cumin, and paprika, it’s a flavorful and comforting recipe that reduces inflammation naturally. Vegan, gluten free, paleo, and Whole30 compatible, this easy-to-make soup supports a healthy lifestyle with its vibrant ingredients and hearty texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy, Vegan, Paleo
- Diet: Vegan
Ingredients
Vegetables
- 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 and 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
- 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, sliced celery, and sliced carrots. Sauté, stirring occasionally, until the onions are soft and translucent, which should take about 6-7 minutes.
- Add remaining veggies and spices: Add the 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.
- Pour in broth and simmer: Pour in the 6 cups of vegetable broth and bring the mixture to a simmer. Lower the heat and let it simmer gently until all the vegetables are tender and the broth is slightly reduced, about 15-20 minutes.
- Season and finish: Season the soup to taste with kosher salt and ground black pepper (approximately 1 1/2 teaspoons salt and 1/2 teaspoon pepper). Stir in the fresh lemon juice and chopped parsley, then let the soup simmer for a few more minutes to meld the flavors.
- Serve and enjoy: Ladle the warm soup into bowls and enjoy a comforting, anti-inflammatory meal.
Notes
- This soup is vegan, gluten free, paleo, and Whole30 compatible, making it suitable for a variety of diets.
- You can adjust the chili flakes to your spice preference or omit them for a milder flavor.
- For extra protein, consider adding cooked beans or lentils.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- The lemon juice added at the end brightens and enhances the overall flavor of the soup.
