Wheat Free Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

Wheat Free Turmeric Ginger Vegetable Soup

Golden with turmeric and warmed through with ginger, this vegetable soup is loaded with carrots, celery, zucchini, and broccoli that simmer right in the pot until perfectly tender. Kale gets stirred in at the end so it stays vibrant and just wilted, while a finishing splash of lemon juice and a handful of fresh parsley brighten the whole bowl. Built on a simple base of olive oil, garlic, and vegetable broth, it's a naturally hearty, vegetable-packed soup with nothing hiding in the ingredient list to worry about. Every component here is straightforward and wholesome, making this an easy, satisfying choice for a wheat free kitchen. It's the kind of soup you'll want on repeat all season — cozy, colorful, and just as good reheated the next day.

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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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