Vegan Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

This golden, warming soup is loaded with tender carrots, celery, zucchini, and broccoli, all simmered together in a fragrant vegetable broth until every bite is soft and satisfying. Turmeric and ginger give it that cozy, earthy warmth, while a finishing splash of lemon juice and a handful of fresh parsley brighten the whole pot right before serving. Kale gets stirred in at the end so it wilts down just enough to stay tender without turning mushy, adding a hearty, nutrient-packed boost to every spoonful. It's a simple one-pot meal built entirely on vegetables, aromatics, and pantry spices, which makes it an easy, natural fit for a vegan kitchen. Make a big batch on a Sunday and you've got a nourishing lunch or dinner ready to go all week long.

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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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