Gluten Free Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

Gluten Free Turmeric Ginger Vegetable Soup

This vibrant, golden-hued soup is loaded with tender carrots, celery, zucchini, and broccoli, all simmered together in a fragrant vegetable broth brightened with turmeric and ginger. A quick sauté of onion and garlic builds a savory base before everything melts together into something warming and deeply nourishing. Fresh kale gets stirred in at the end for a pop of color and texture, while a finishing splash of lemon juice and a scatter of parsley keep the whole pot tasting fresh and bright. Every ingredient here is simple, whole, and easy to trace, making this a reliably solid choice for a gluten free kitchen. It's the kind of soup you'll want on repeat all season — cozy, restorative, and satisfying without feeling heavy.

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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
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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