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Immunity-Boosting Turmeric Soup with Vegetables

Immunity-boosting turmeric vegetable soup with broccoli, zucchini, carrots, rice, coconut milk, and more! A nourishing, light yet satisfying healthy soup recipe worthy of putting on repeat.

If you’re looking to give your immune system a boost during cold and flu season, I have JUST the nourishing immunity-boosting soup for you! It’s packed with vegetables, and includes turmeric for a multi-vitamin antioxidant infusion. Plus, it has the most delightful flavor!

Turmeric and ginger contain powerful antioxidants and are natural anti-inflammatories. Between the turmeric, ginger, lime juice and vegetables, you’re getting a vitamin and antioxidant infusion, giving your natural immunity a kick.

In addition, rice is a great source for resistant starch, which is crucial for efficient digestion. Because rice is neutral (not acidic), adding it to soups help comfort the belly. In essence, this soup is great for both preventing and curing sickness during cold and flu season.

Bottomless bowls of vegetable soup are my jam on chilly days and evenings, and this particular soup really hits the spot! It checks all the boxes…its super quick and easy to make, ultra nutritious, helps keep your immune system alert and strong, and tastes marvelous!  Let’s make a big pot of it, shall we?

Recipe Highlights:

  • Low-FODMAP
  • Vegan
  • Nutritious
  • Gluten-Free
  • Creamy, light, yet filling

How to Make Immunity-Boosting Turmeric Vegetable Soup:

You’re gonna get a kick out of this…you basically just add everything to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired doneness.

For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.

Recipe Adaptations:

  • If you tolerate onions and garlic, add ½ a chopped yellow onion and 3 to 4 cloves garlic.
  • Add any of your favorite veggies, such as cauliflower, sweet potato, bok choy, celery, etc.
  • Omit the rice to make grain-free, or replace with quinoa
  • If you aren’t vegan or vegetarian, use chicken bone broth instead of vegetable broth.
  • For added protein, add 1 chopped chicken breast, or black beans or garbanzo beans.

You May Also Love:

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Immunity-Boosting Turmeric Soup with Vegetables

Immunity-Boosting Turmeric Soup with Vegetables

Yield: 3 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A nourishing vegan soup recipe with turmeric, coconut milk, rice and vegetables

Ingredients

Instructions

  1. Add all of the ingredients to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired done-ness.
  2. Note: For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.

Notes

*Or chicken bone broth if you aren't vegan

 

**Or a 1-inch nub of fresh turmeric, grated

Nutrition Information:
Yield: 3 Serving Size: 1 of 3
Amount Per Serving: Calories: 358Total Fat: 14gUnsaturated Fat: 0gCarbohydrates: 43gFiber: 7gSugar: 14gProtein: 10g

Immunity Boosting Turmeric Soup with Vegetables - a healthy vegan dinner recipe that's easy on the gut and a boost to the immune system

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SO

Thursday 1st of October 2020

I just made this for my family since I've been a little under the weather. It was a hit! I threw in a frozen chicken breast that we later shredded, 1 tsp of fish sauce, and a little extra ginger! It was delicious! Thank you for the yummy recipe!

Julia

Friday 2nd of October 2020

Ah, I'm sorry to hear you haven't been feeling well!! I'm happy to hear you enjoy the soup, and the shredded chicken + a little fish sauce idea sounds amazing! I hope you feel better soon! xo

Alix

Sunday 13th of September 2020

Any idea how this would freeze? Thought about leaving out the rice and adding that after defrosting. Thanks!

Julia

Sunday 13th of September 2020

Hi Alix,

I haven't tried freezing the soup yet, so I'm not too sure. In my experience, soup freezes and reheats very well! I would say it should work great. Let me know if you try it! xo

Stella

Tuesday 21st of July 2020

Great recipe!Much better to digest than dairy options and I really liked the lemon zest!

Pat Gstalder

Saturday 14th of March 2020

Can you use regular milk instead of coconut milk? This sounds really yummy! Thanks

Julia

Sunday 15th of March 2020

Hi Pat! I've never tested the recipe using regular milk, but I'm willing to bet it would work nicely. I bet half & half would be even better. I would add it at the very end so that it doesn't boil and separate :D Xo

KayR

Thursday 16th of January 2020

Does recipe call for a 12 inch nub of ginger or one half (1/2) nub of ginger? Thank you

Julia

Saturday 18th of January 2020

My apologies! It's a 2-inch nub of ginger. xo

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