4.5 from 168 votes
Immunity-Boosting Turmeric Soup with Vegetables
This turmeric vegetable soup combines a medley of chopped carrots, broccoli, bell pepper, and zucchini simmered in vegetable broth with coconut milk and fragrant spices. Turmeric and ginger impart a warm, earthy flavor enhanced by lime juice and coconut aminos for a balanced, slightly tangy broth. The addition of rice gives it mild body and substance, making it a nourishing, comforting soup option.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
3
servings
Calories:
358 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 cups vegetable broth *
- 1/3 cup white rice
- 3 carrot peeled and chopped, large
- 1 broccoli chopped, large crown
- 1/2 red bell pepper chopped
- 1 zucchini medium
- 1 cup coconut milk full-fat
- 1 ginger 2-inch nub, peeled and grated
- 1 tsp Turmeric ground
- 2 Tbsp lime juice
- 2 Tbsp coconut aminos or gluten-free soy sauce
- 1/2 tsp salt sea salt
Instructions
- Add all of the ingredients to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired done-ness.
- Note: For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.
Cup of Yum
Notes
- Use chicken bone broth instead of vegetable broth if not following a vegan diet.
- Fresh turmeric root can replace ground turmeric; use about a 1-inch piece, grated.
Nutrition Information
Serving
1of 3
Calories
358kcal
(18%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
14g
(22%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 358
% Daily Value*
| Serving | 1of 3 | |
| Calories | 358kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.