This warming vegetable soup made with turmeric is more than just a cozy meal—it’s a bowl full of natural wellness. Rich in immune-supporting ingredients like ginger, turmeric, and vibrant veggies, this plant-based soup is both comforting and energizing. Whether you’re trying to stay ahead of seasonal illness or simply craving something nourishing, this golden soup is ready in just 30 minutes and packed with goodness.
Everything simmers together in one pot, making cleanup simple and prep minimal. It’s naturally vegan, gluten-free, and full of flavor.
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Why You’ll Love This Recipe
This wholesome turmeric soup is soothing and simple to make. It’s ideal when you need a quick dinner or something to give your body a gentle reset.
The warm spices and creamy coconut milk make it feel like comfort food, while the mix of fresh vegetables brings color, texture, and a variety of nutrients. Every spoonful feels grounding and nourishing, making it a great choice during colder months or anytime your immune system could use a little help.
It also stores well for future meals, meaning you can make it once and enjoy it throughout the week.
Ingredients You’ll Need
This soup is made with everyday ingredients, each one chosen for its health benefits and flavor.
Vegetable Broth (4 cups)
Use as the soup base. Opt for low-sodium if you prefer to control the salt. You can also substitute with chicken bone broth if you’re not vegan.
White Rice (1/3 cup)
Gives the soup body and a satisfying texture. Quinoa or brown rice are good alternatives for extra fiber.
Carrots (3 large, peeled and chopped)
Bring natural sweetness and are loaded with beta-carotene, a powerful antioxidant.
Broccoli (1 large crown, chopped)
Adds crunch and is rich in vitamins C and K, both great for immune health.
Red Bell Pepper (1/2, chopped)
Adds a pop of color and is full of vitamin C and antioxidants.
Zucchini (1 medium, chopped)
Mild in flavor and helps bulk up the soup without overpowering it.
Full-Fat Coconut Milk (1 cup)
Creates a creamy texture and adds healthy fats that help absorb the turmeric.
Fresh Ginger (2-inch piece, grated)
Known for its anti-inflammatory and digestive properties, ginger gives the soup a subtle heat and warmth.
Ground Turmeric (1 teaspoon, or 1-inch piece fresh, grated)
This golden spice is the highlight of the dish, offering anti-inflammatory and antioxidant benefits.
Lime Juice (2 tablespoons)
Balances the richness with brightness and acidity.
Coconut Aminos or Gluten-Free Soy Sauce (2 tablespoons)
Gives the soup umami depth and a savory layer.
Sea Salt (1/2 teaspoon)
Simple seasoning that brings all the flavors together.
These ingredients combine to make a soothing and nourishing soup that’s easy on digestion and full of immune-loving nutrients.
How to Make Immunity-Boosting Turmeric Soup
To make this soup, you’ll start by infusing the broth with turmeric and ginger. Once that base is built, you’ll add in the vegetables and rice. After simmering everything until tender, the soup is finished with creamy coconut milk and bright lime juice for balance.
It’s a one-pot recipe that’s both fast and flexible. You can customize the vegetables based on what you have or make it heartier with legumes or extra grains.
Step-by-Step Instructions
Step 1: Create the Flavorful Base
Add vegetable broth, turmeric, and grated ginger to a large pot. Cover and bring to a gentle boil. Let it simmer for 10 minutes so the flavors can develop.
Step 2: Add Vegetables and Rice
Stir in the carrots, broccoli, red bell pepper, zucchini, and rice. Mix well so everything is evenly coated and distributed.
Step 3: Simmer Until Tender
Lower the heat and cover. Let the soup cook for 15 to 20 minutes, stirring once or twice. You’ll know it’s ready when the rice is soft and the vegetables are tender.
Step 4: Stir in Coconut Milk
Pour in the coconut milk and stir to combine. The soup will take on a rich, golden color and creamy consistency.
Step 5: Season and Adjust
Add lime juice, coconut aminos (or soy sauce), and salt. Taste the broth and adjust if needed. Add more lime for brightness or salt for balance.
Step 6: Serve and Enjoy
Ladle into bowls and serve hot. You can top with chopped cilantro, cracked black pepper, or even chili flakes for added flavor.
Helpful Tips
If using fresh turmeric, wear gloves or be cautious—it can stain your fingers and cutting board.
Don’t overcook the vegetables. A little texture keeps the soup interesting and satisfying.
Use black pepper if you’d like to help your body absorb more of the turmeric’s benefits.
Add a handful of baby spinach or kale near the end for extra nutrients and greens.
This soup stores very well, and the flavors become even more developed the next day.
Details
Flavor: Creamy, citrusy, mildly spicy with earthy warmth
Texture: Soft vegetables, tender rice, silky broth
Occasion: Immune support, cozy lunch, light dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Notes
You can substitute the rice with cooked quinoa, barley, or even lentils for a different texture and more protein.
If you want to lower the fat content, try using light coconut milk instead of full-fat.
To make it heartier, stir in chickpeas or tofu cubes in the last few minutes of cooking.
This recipe freezes well and is great for meal prep.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 358 kcal |
| Carbohydrates | 43 g |
| Protein | 10 g |
| Fat | 14 g |
| Fiber | 7 g |
| Sugar | 14 g |
Frequently Asked Questions (FAQ)
What vegetables work best in turmeric immunity soup?
Carrots, broccoli, red bell pepper, and zucchini are excellent options. They hold their shape and bring both nutrition and color to the soup.
How much turmeric should be added to soup for immune support?
One teaspoon of ground turmeric or a 1-inch piece of fresh turmeric is plenty. This amount gives both flavor and health benefits without being overpowering.
Is turmeric soup better fresh or reheated?
This soup is great either way. In fact, the flavor improves after sitting in the fridge overnight, making it a perfect make-ahead meal.
Can immunity-boosting turmeric vegetable soup be frozen?
Yes, it freezes beautifully. Let the soup cool completely, then portion it into containers and freeze for up to three months. Reheat on the stove or microwave after thawing in the fridge.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave.
For freezing, let the soup cool fully before transferring to freezer-safe containers. It will keep well for about three months. To reheat, thaw overnight in the refrigerator, then warm until hot.
Print
Immunity-Boosting Turmeric Soup with Vegetables | Comfort in Every Spoonful
- Total Time: 30
- Yield: 3 servings 1x
Description
A warm and nourishing turmeric soup made with fresh vegetables, creamy coconut milk, and spices. Perfect for supporting immunity and comfort, ready in 30 minutes.
Ingredients
4 cups vegetable broth (or chicken bone broth)
1/3 cup white rice
3 large carrots, peeled and chopped
1 large crown broccoli, chopped
1/2 red bell pepper, chopped
1 medium zucchini, chopped
1 cup full-fat coconut milk
2-inch piece ginger, peeled and grated
1 tsp ground turmeric (or 1-inch fresh, grated)
2 tbsp lime juice
2 tbsp coconut aminos or gluten-free soy sauce
1/2 tsp sea salt
Instructions
1. Add broth, turmeric, and ginger to a pot. Bring to a boil and simmer for 10 minutes.
2. Stir in carrots, broccoli, bell pepper, zucchini, and rice.
3. Cover and cook 15 to 20 minutes until veggies and rice are soft.
4. Stir in coconut milk and mix well.
5. Add lime juice, coconut aminos, and salt. Taste and adjust seasoning.
6. Serve warm and garnish as desired.
Notes
Use light coconut milk for a lighter version.
Add greens like spinach in the last few minutes.
Substitute quinoa or lentils for the rice.
Freeze portions for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Soups, Stews, & Chilies
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 of 3
- Calories: 358
- Sugar: 14
- Fat: 14
- Carbohydrates: 43
- Fiber: 7
- Protein: 10
Conclusion
This turmeric vegetable soup is more than just a comforting dish. It’s packed with anti-inflammatory ingredients and immune-supporting nutrients that help fuel your body the natural way. Quick to make, easy to customize, and delicious every time, this is a recipe you’ll want to keep on hand when you’re craving something both healing and hearty.
Whether you’re looking for a light lunch, a cozy dinner, or a meal-prep staple, this soup delivers. Enjoy the golden glow of turmeric and the goodness of vegetables, all in one spoonful.