Mediterranean Diet Friendly Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

Mediterranean Diet Friendly Turmeric Ginger Vegetable Soup

This vibrant, golden-hued soup is packed with the kind of produce this way of eating is built around — onion and garlic softened in olive oil, then simmered with carrots, celery, zucchini, and broccoli until just tender. Turmeric and ground ginger give the broth a warm, earthy depth, while a big handful of kale stirred in at the end adds color and a hearty, tender bite. A finish of fresh lemon juice and chopped parsley brightens everything up right before serving, keeping the flavors light rather than heavy. It's a simple, vegetable-forward bowl built on good olive oil and plenty of aromatics, which makes it a natural fit for a Mediterranean-style kitchen. Ladle it up hot with a wedge of extra lemon on the side for an easy, wholesome lunch or starter.

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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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