Whole 30 Turmeric Ginger Vegetable Soup

Total time45 min

Prep time15 min

Cook time30 min

This golden, warming soup starts with onion and garlic softened in olive oil, then builds layers of carrots, celery, zucchini, and broccoli simmered until perfectly tender. Ground turmeric and ginger give the broth its signature warmth and color, while a good dose of vegetable broth keeps everything light and brothy rather than heavy. Kale gets stirred in at the end for a tender-crisp bite, and a finishing splash of fresh lemon juice with parsley brightens every spoonful. It's a fully vegetable-driven, whole-foods bowl with nothing processed weighing it down, making it an easy fit for a Whole30 kitchen. Simple, nourishing, and packed with real ingredients you can name — this is the kind of soup you'll want in regular 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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