Healing Turmeric Vegetable Soup with Cauliflower, Carrots & Celery

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🥣 Healing Turmeric Vegetable Soup with Cauliflower, Carrots & Celery

A warm, nourishing, anti-inflammatory soup designed to comfort the body and support overall wellness. This Healing Turmeric Vegetable Soup is packed with fiber-rich vegetables, warming spices, and immune-supportive ingredients, making it ideal for detox days, recovery periods, or cozy evenings.

🌿 Recipe Description

This soup combines cauliflower, carrots, and celery simmered gently in a turmeric-infused broth. Turmeric’s earthy warmth pairs with aromatic garlic and ginger to create a healing, soothing dish that’s light yet deeply satisfying. It’s naturally vegan, gluten-free, and easy to digest.

📝 Ingredients

  • 1 tablespoon olive oil or coconut oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

  • 1½ teaspoons ground turmeric

  • ½ teaspoon ground cumin

  • ¼ teaspoon black pepper (important for turmeric absorption)

  • 4 cups cauliflower florets

  • 2 large carrots, sliced

  • 2 celery stalks, chopped

  • 6 cups vegetable broth (low sodium preferred)

  • 1 bay leaf

  • Salt to taste

  • Juice of ½ lemon (optional, for brightness)

  • Fresh parsley or cilantro, chopped (for garnish)

👩‍🍳 Instructions

  1. Heat oil in a large pot over medium heat.

  2. Add onion and sauté for 3–4 minutes until translucent.

  3. Stir in garlic and ginger; cook for 30 seconds until fragrant.

  4. Add turmeric, cumin, and black pepper; stir well.

  5. Add cauliflower, carrots, and celery, tossing to coat in spices.

  6. Pour in vegetable broth and add bay leaf.

  7. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until vegetables are tender.

  8. Remove bay leaf. Adjust salt and add lemon juice if using.

  9. Serve hot, garnished with fresh herbs.

🧂 Notes

  • Soup can be blended partially or fully for a creamier texture.

  • For added protein, include cooked lentils or chickpeas.

  • Keeps well in the fridge for up to 4 days.

💡 Tips for Best Results

  • Always pair turmeric with black pepper to boost curcumin absorption.

  • Use fresh ginger for stronger anti-inflammatory benefits.

  • Don’t overboil—gentle simmering preserves nutrients.

🍽 Servings

Serves: 4
Serving Size: ~1½ cups per serving

🥗 Nutritional Information (Per Serving – Approx.)

  • Calories: 110

  • Protein: 3 g

  • Carbohydrates: 16 g

  • Fiber: 5 g

  • Fat: 4 g

  • Sodium: 350 mg

(Values may vary based on ingredients used.)

🌟 Health Benefits

  • Anti-Inflammatory: Turmeric and ginger help reduce inflammation and joint discomfort.

  • Immune Support: Garlic, vegetables, and herbs boost natural immunity.

  • Digestive Friendly: Light, fiber-rich, and easy on the stomach.

  • Detox Support: Encourages gentle cleansing and hydration.

  • Heart Healthy: Low in fat and rich in antioxidants.

❓ Q & A

Q: Can I freeze this soup?
A: Yes, it freezes well for up to 3 months. Thaw and reheat gently.

Q: Is this soup good for weight loss?
A: Absolutely. It’s low-calorie, high-fiber, and very filling.

Q: Can I add spices like chili or cayenne?
A: Yes, add a pinch if you want extra warmth or metabolism support.

Q: Can I use frozen vegetables?
A: Yes, though fresh vegetables provide the best flavor and texture.

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