This comforting Anti-Inflammatory Vegetable Soup with Turmeric is a colorful, flavorful, and easy one-pot meal made with fresh vegetables, aromatic spices, vegetable broth, lemon juice, and parsley. It is naturally vegetarian and dairy-free, making it a simple option for a cozy lunch or dinner. The combination of turmeric, cumin, paprika, garlic, carrots, cabbage, cauliflower, and celery creates a warming soup with plenty of texture and flavor.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 cloves garlic, finely chopped
- 3 cups cauliflower florets
- 3 cups green cabbage, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- A pinch of chili flakes, optional
- 6 cups vegetable broth
- 1½ teaspoons kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- ¼ cup fresh parsley, chopped
- Juice of 1 fresh lemon
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Dice the onion, slice the celery and carrots, chop the cabbage, and cut the cauliflower into bite-sized florets.
- Warm the Olive Oil: Place a large soup pot or Dutch oven over medium heat. Add the olive oil and allow it to warm for a few moments.
- Cook the Onion, Celery, and Carrots: Add the diced onion, sliced celery, and carrots to the pot. Cook for approximately 6–7 minutes, stirring occasionally, until the onion is soft and translucent and the carrots and celery begin to soften.
- Add the Garlic and Spices: Add the chopped garlic, cauliflower, cabbage, turmeric, cumin, paprika, and optional chili flakes. Stir everything together so the vegetables become coated with the spices. Cook for another 2–3 minutes until fragrant.
- Add the Vegetable Broth: Pour the vegetable broth into the pot and stir well. Increase the heat slightly and bring the mixture to a gentle simmer. Reduce the heat as needed to maintain a steady, gentle cooking temperature.
- Simmer the Soup: Allow the soup to simmer for approximately 15–20 minutes until the vegetables are tender.
- Season to Taste: Add the kosher salt and black pepper. Taste the broth carefully and adjust the seasoning according to your preference.
- Add Lemon Juice and Parsley: Turn the heat down and add the fresh lemon juice and chopped parsley. Stir thoroughly to distribute them throughout the soup.
- Serve Warm: Ladle the finished soup into bowls and serve while warm. Optionally, sprinkle additional chopped parsley over each serving or add a small squeeze of fresh lemon.
Notes
Prep time: 15 minutes. Cooking time: 25 minutes. Total time: About 40 minutes. Servings: 6. Difficulty: Easy. Cuisine: American-inspired. Diet: Vegetarian and dairy-free. Helpful Tips: Cut vegetables evenly for uniform cooking. Do not rush the initial sautéing of onions, celery, and carrots to build flavor. Use fresh lemon juice for a cleaner flavor. Chili flakes are optional. Taste before adding extra salt as broth saltiness varies. Optional additions include potatoes, sweet potatoes, broccoli, kale, spinach, beans, lentils, quinoa, rice, or pasta. Storage: Cool before storing in airtight containers in the refrigerator for several days or freeze for longer storage. Thaw in the refrigerator and reheat gently on the stovetop.
