🥣 Healing Turmeric Vegetable Soup
with Cauliflower, Carrots & Celery
(Anti-Inflammatory • Nourishing • Mediterranean-Inspired)
🌿 Description
This Healing Turmeric Vegetable Soup is warm, comforting, and packed with vibrant Mediterranean flavors. Golden turmeric infuses the broth with earthy depth and beautiful color, while cauliflower, carrots, and celery create a hearty, nourishing base.
Olive oil, garlic, lemon, and fresh herbs bring balance and brightness to this anti-inflammatory soup. It’s light yet satisfying, naturally gluten-free, and perfect for boosting your immune system during cooler months or whenever you need a reset.
Simple ingredients, powerful flavor, and deeply comforting.
🛒 Ingredients (Serves 4–6)
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2 tbsp extra virgin olive oil
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1 small onion, diced
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3 cloves garlic, minced
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2 celery stalks, sliced
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2 medium carrots, sliced
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3 cups cauliflower florets
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1 tsp ground turmeric
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½ tsp ground cumin
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½ tsp paprika
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¼ tsp black pepper
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6 cups vegetable broth
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1 bay leaf
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Salt to taste
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Juice of ½ lemon
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2 tbsp fresh parsley or cilantro, chopped
Optional Add-Ins:
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½ cup red lentils (for extra protein)
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1 handful spinach or kale
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½ tsp grated fresh ginger
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Pinch of chili flakes
👩🍳 Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, garlic, celery, and carrots.
Cook 4–5 minutes until softened.
Step 2: Add Spices
Stir in turmeric, cumin, paprika, and black pepper.
Cook 1 minute to release fragrance.
Step 3: Simmer
Add cauliflower, vegetable broth, bay leaf, and salt.
Bring to a boil, then reduce heat and simmer 20–25 minutes until vegetables are tender.
Step 4: Finish
Remove bay leaf.
Add lemon juice and fresh herbs.
Optional: Blend partially for a thicker texture or leave chunky.
🌞 Serving Suggestions
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Drizzle with olive oil before serving
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Pair with whole-grain bread
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Top with roasted chickpeas for crunch
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Add a spoon of Greek yogurt for creaminess
🥗 Nutrition Highlights
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Rich in antioxidants
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Anti-inflammatory benefits from turmeric
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High in fiber
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Low-calorie and nutrient-dense
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Naturally vegan and gluten-free
❓ Q & A
Q1: Why add black pepper with turmeric?
Black pepper enhances curcumin absorption, increasing turmeric’s benefits.
Q2: Can I make it creamy?
Yes. Blend fully or add ¼ cup coconut milk for a creamy version.
Q3: How long does it last?
Refrigerate up to 4 days. Freeze up to 2 months.
Q4: Can I add protein?
Absolutely. Add lentils, white beans, or shredded chicken.
Q5: Is this good for weight loss?
It’s low-calorie, high-fiber, and very filling, which can support balanced eating habits.
