Description
Warm up with this anti inflammatory vegetable soup with turmeric! Made with nutrient dense ingredients like olive oil, onions, carrots, celery, cabbage, cauliflower, turmeric, and vegetable broth, this healthy soup will keep you feeling your best all winter long. Vegan, gluten free, paleo, and Whole30 compatible.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 stalks of celery, thinly sliced
- 4 carrots, peeled and thinly sliced
- 3 cloves of garlic, chopped
- 3 cups of cauliflower florets
- 3 cups chopped green cabbage
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Pinch of chili flakes (optional)
- 6 cups vegetable broth
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/4 cup chopped parsley
- Juice of one lemon
Instructions
- Sauté veggies. In a large soup pot heat 3 tablespoons of 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!
Notes
For some ideas on additional ingredients that can be added to this soup see the notes in the blog post above.
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stove top
- Cuisine: healthy