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.

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Immunity-Boosting Turmeric Soup with Vegetables

Course: Soup
Cuisine: American
Keyword: chicken soup, healthy, immunity, superfood, turmeric
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 servings
Calories: 358 kcal
Author: Julia

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

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Ingredients

  • 4 cups vegetable broth *
  • 1/3 cup white rice
  • 3 large carrots peeled and chopped
  • 1 large crown broccoli chopped
  • 1/2 red bell pepper chopped
  • 1 medium zucchini squash
  • 1 cup full-fat coconut milk
  • 1 (2-inch) nub ginger peeled and grated
  • 1 tsp ground turmeric **
  • 2 Tbsp lime juice
  • 2 Tbsp coconut aminos or gluten-free soy sauce
  • 1/2 tsp sea salt

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.

Recipe Notes

*Or chicken bone broth if you aren't vegan

 

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

Nutrition Facts
Immunity-Boosting Turmeric Soup with Vegetables
Amount Per Serving (1 of 3)
Calories 358 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 14g16%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

    1. Julia Post author

      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 😀 Xo

      Reply
    1. Julia Post author

      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

      Reply
      1. Moga

        This looks and sounds delicious and so healthy. Def going to make it! I’m also kind of wondering if and how this could be adapted to the slow cooker? 🙏🏻

        Reply
        1. Julia Post author

          Hi there! I haven’t made the soup in a slow cooker yet, but I think it would work great. If it were me, I would simply add all of the ingredients to my slow cooker and cook on low for 4 to 6 hours. Hope you enjoy! xoxo

          Reply

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