Immunity-Boosting Turmeric Soup with Vegetables
A nourishing vegan soup recipe with turmeric, coconut milk, rice and vegetables
Servings: 3 servings
Calories: 358kcal
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
- 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.
- 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
Serving: 1of 3 | Calories: 358kcal | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Fiber: 7g | Sugar: 14g