Low Sodium Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Turmeric Ginger Vegetable Soup

This golden, warming pot is loaded with tender carrots, celery, zucchini, and broccoli florets, all simmered in a fragrant turmeric-ginger broth until every vegetable is perfectly cooked through. Kale gets stirred in at the end for a boost of color and texture, while a finishing splash of fresh lemon juice and a scatter of parsley and cilantro keep the whole bowl bright and lively. Sautéing the onion and garlic first builds a deep, savory base before the broth even hits the pot, so the flavor runs deep without relying on a heavy hand. Black pepper and warm ground ginger add plenty of character on their own, letting the vegetables and herbs do most of the talking. It's an easy one-pot meal that reheats beautifully, and it's a genuinely solid choice for anyone keeping an eye on their sodium intake.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into rounds
3 stalks celery, sliced
1 medium zucchini, diced
2 cups broccoli florets, cut into small pieces
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp black pepper
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 cups vegetable broth
2 cups chopped kale, stems removed
2 tbsp fresh lemon juice
¼ cup fresh parsley, roughly chopped
1 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.

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