Vegetarian Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

Vegetarian Turmeric Ginger Vegetable Soup

This golden, fragrant soup is loaded with tender carrots, celery, zucchini, and broccoli, all simmered in a vegetable broth warmed through with turmeric and ginger for a gentle, earthy heat. Kale gets stirred in at the end so it wilts just enough to stay bright and silky, and a finishing splash of lemon juice with fresh parsley keeps every spoonful tasting vibrant instead of heavy. It's the kind of one-pot meal that comes together on a weeknight but still feels restorative, especially when you want something warming and vegetable-forward. Naturally plant-based from top to bottom, it's an easy, satisfying choice to add to a vegetarian rotation.

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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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