Paleo Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

This vibrant, golden-hued soup is loaded with tender carrots, celery, zucchini, and broccoli, all simmered in a fragrant broth built on turmeric and ginger. A quick sauté of onion and garlic in olive oil kicks things off, giving the base real depth before the vegetables go in to soften and soak up all that warm, earthy spice. Wilted kale adds a hearty, green finish, while a bright hit of fresh lemon juice and a scatter of parsley (with cilantro if you're feeling it) keep the whole pot tasting fresh rather than heavy. It's the kind of simple, vegetable-forward bowl that comes together in one pot and reheats beautifully for easy lunches all week. With a whole-foods ingredient list built around real vegetables, broth, and bright herbs, this one is a natural fit for a Paleo kitchen.

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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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