Anti Inflammatory Vegetable Soup with Turmeric

December 9, 2021 · Nyssa Tanner 34 Comments

Warm up with this anti inflammatory vegetable soup with turmeric! Made with wholesome ingredients like olive oil, onions, carrots, celery, cabbage, cauliflower, turmeric, and vegetable broth, this nourishing soup will keep you feeling your best all winter long. Vegan, gluten free, paleo, and Whole30 compatible.

Large white bowl filled with vibrant anti inflammatory vegetable soup with turmeric on a light colored background.

The best anti inflammatory vegetable soup with turmeric

Everyone needs a go to soup recipe for the colder months and this anti inflammatory vegetable soup is a delicious vegan, gluten free, and Whole30 option.

Tender, flavorful vegetables swimming in a lemony, herb studded, turmeric infused broth is just the thing when someone in your house needs a little soup-love.

Super simple to make and packed with the best ingredients that you’ll feel good about serving to the whole family.

If you love this recipe be sure to check out our recipes for Gluten Free Minestrone, White Bean and Kale Soup, Anti-Inflammatory Chicken Soup, and Vegan Black Bean Soup!

Why you’ll love this turmeric soup

It is:

Wholesome
Vibrant
Plant based
Warming
Packed with veggies
Made with flavorful spices
Totally customizable
Slurp-worthy-delicious

Large white bowl filled with vibrant anti inflammatory vegetable soup with turmeric and a lemon wedge on a light colored background.

Ingredients for anti inflammatory vegetable soup with turmeric in various sized bowls and plates on a light colored background.

Close up shot of the spices for the soup in a small ceramic dish.

Ingredients and substitutions

Here’s what you need

Olive oil – Olive oil is use to sauté the vegetables, but you could swap it out for another oil like coconut oil or avocado oil.
Onion, celery, and carrots – Onions, celery, and carrots create the super flavorful base for this soup. The other veggies in the recipe can be swapped for alternatives but I’d recommend keeping these 3 in the mix for the best flavor.
Cauliflower
Green cabbage – Adds a really yummy sweetness to this veggie soup. If you’ve never had cabbage in soup it’s a must-try!
Garlic – Plenty of garlic is used for its savory flavor!
A blend of spices – Turmeric, paprika, cumin, and chili flakes are used to give the soup a bit of a kick.
Vegetable broth – Any type of broth will work – if you’re not vegan or vegetarian you can even use chicken broth. This is the exact vegetable broth I used for this recipe.
Parsley – Fresh parsley just before serving gives the soup a nice pop of green color and flavor.
Lemon – I love finishing soup with a bright note of fresh citrus. Lemon juice is perfect for this vibrant recipe!

You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.

I’ve been a Thrive Market member for 5 years and over that period of time have saved $4,283.42 on natural groceries! That is some serious savings.

Other vegetables and ingredients you could add

If you want to add even more yumminess to this soup here’s a few suggestions with ideas for when to add them to the recipe:

Potatoes – Waxy potatoes like yukon gold or baby red potatoes would be delicious in this soup. I would add them with the cauliflower and cabbage.
Sweet potatoes – Diced sweet potatoes would also be delicious! They can be added with the cauliflower and cabbage.
Broccoli – Broccoli can be used in addition to the cauliflower, or in place of it. It does cook quite a bite faster than cauliflower though, so I’d recommend only adding it about 5-6 minutes before serving.
Kale – A hearty green like kale, chard, or collards can be thinly sliced and added about 4-5 minutes before serving.
Baby spinach – A few handfuls of baby spinach can be added with the parsley and lemon juice to wilt just a minute or two before serving.
Beans – Canned beans would be excellent. They can be added about 10 minutes before serving to warm through.
Rice – Cooked rice can be added to your bowl just before the hot soup.
Pasta – Cooked pasta can be added to your bowl just before the hot soup.
Quinoa – Cooked quinoa can be added to your bowl just before the hot soup.
Lentils – Cooked lentils can be added to the soup about 10 minutes before serving to warm through.
Chicken – Obviously adding chicken would mean this soup wasn’t vegan or vegetarian anymore, but it is a great option for a clean protein if you eat meat.

What does turmeric taste like in soup?

Turmeric has a mild earthy, almost bitter flavor with slight peppery notes. The amount used in this soup doesn’t impart a very strong flavor, and is well balanced with the other spices.

How to make anti inflammatory vegetable soup - Diced onions, carrots, and celery sauteed in a large ceramic soup pot with olive oil.

How to make anti inflammatory vegetable soup - Cabbage, cauliflower, garlic, and spices added to the soup pot.

How to make this vegetable soup

Once the vegetables are prepped and chopped this soup comes together in less than 30 minutes. So easy!

Here’s the step-by-step

Sauté vegetables. In a large soup pot heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté, stirring occasionally, until onions are soft and translucent – about 6-7 minutes.
Add remaining veggies and spices. Add garlic, cauliflower florets, chopped green cabbage, turmeric, paprika, cumin, and chili flakes if using. Continue to sauté for another 2-3 minutes, until cabbage is softened, and spices are fragrant.
Pour in broth and bring to a simmer. Simmer on low until all veggies are tender and broth is reduced slightly – about 15-20 minutes.
Season to taste with salt and pepper. I used about 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Add fresh lemon juice and parsley and simmer for a few extra minutes.
Serve and enjoy!

A soup ladle dipping into a pot of anti inflammatory vegetable soup with turmeric.

Large white bowl filled with vibrant anti inflammatory vegetable soup with turmeric and a lemon wedge with a spoon dipping into the broth on a light colored background.

Serving suggestions

This soup is delicious on it’s own as a light lunch or dinner, but can also be bulked up by adding one of the suggested ingredients above – beans, rice, pasta, lentils, or chicken are all delicious options.

It would also be great served alongside a hearty salad or with some crusty bread.

Storage and re-heating

To reheat: This soup can easily be re-heated in the microwave or over low heat on the stove top.

To store in the refrigerator: To store in the refrigerator, allow it to cool completely and transfer to an air tight container before moving to the fridge. Will keep for up to 6 days.

To freeze: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.

Pinterest Pin for Anti Inflammatory Vegetable Soup with Turmeric

Love this vegetable soup with turmeric? Try these other yummy soup recipes!

If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review it below. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Thank you for sharing your kitchen with NK.

We are so grateful you’re here!