Healing Turmeric Vegetable Soup with Cauliflower, Carrots & Celery

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Healing Turmeric Vegetable Soup with Cauliflower, Carrots & Celery

A warm, nourishing soup designed to support immunity, digestion, and overall wellness. This vibrant, anti-inflammatory soup is light yet satisfying, packed with vegetables and gently spiced with turmeric and cumin. Perfect for recovery days, cold weather, or anytime you want something comforting and healing.

Ingredients

  • 1 tablespoon olive oil

  • 1 yellow onion, chopped

  • 3 garlic cloves, minced

  • 2 celery stalks, finely chopped

  • 2 large carrots, peeled and sliced

  • 2 cups cauliflower florets

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground cumin

  • Salt and black pepper, to taste

  • 4 cups low-sodium vegetable broth

  • 1 cup water

  • Juice of ½ lemon

  • ¼ cup chopped fresh parsley (plus more for garnish)

 Instructions

  1. Sauté aromatics
    Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until soft and translucent.

  2. Add garlic & vegetables
    Stir in garlic, celery, and carrots. Cook for 2–3 minutes until fragrant.

  3. Spice it up
    Add turmeric, cumin, salt, and black pepper. Stir well to coat the vegetables.

  4. Simmer
    Add cauliflower, vegetable broth, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until vegetables are tender.

  5. Finish & brighten
    Stir in lemon juice and chopped parsley. Taste and adjust seasoning.

  6. Serve
    Ladle into bowls and garnish with extra parsley.

 Description Notes

  • Naturally vegan, gluten-free, and dairy-free

  • Light yet deeply nourishing

  • Can be left chunky or lightly blended for a creamier texture

  • Ideal for meal prep or freezer-friendly meals

 Tips & Variations

  • Creamier texture: Blend half the soup and return it to the pot

  • Extra protein: Add chickpeas or white beans

  • More heat: Add a pinch of cayenne or ginger

  • Golden turmeric boost: Add a tiny pinch of black pepper to enhance turmeric absorption

  • Herb swap: Cilantro or dill work well if parsley isn’t available

 Servings

Serves: 4
Serving Size: ~1½ cups per serving

 Nutritional Information (Per Serving – Approximate)

  • Calories: 110

  • Protein: 3 g

  • Carbohydrates: 14 g

  • Fiber: 4 g

  • Fat: 5 g

  • Sodium: 350 mg

  • Vitamin A: 120% DV

  • Vitamin C: 60% DV

 Health Benefits

  • Turmeric: Powerful anti-inflammatory and antioxidant properties

  • Cauliflower: Supports digestion and detoxification

  • Carrots: Rich in beta-carotene for immune and eye health

  • Celery: Hydrating and supports gut health

  • Garlic & Onion: Natural immune boosters

  • Lemon juice: Aids digestion and alkalizes the body

Q & A

Q: Can I freeze this soup?
A: Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.

Q: Is this soup good for colds or flu?
A: Absolutely. Its anti-inflammatory ingredients and warm broth make it ideal for recovery.

Q: Can I add grains?
A: Yes—quinoa, brown rice, or lentils work well. Add cooked grains near the end.

Q: Is turmeric safe to eat daily?
A: In culinary amounts, yes. If you have medical conditions or take medications, consult a healthcare professional.

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