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