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Turmeric Vegetable Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Dinner
Servings: 6 bowls
Ingredients
  • 1 onion diced
  • 2 carrots chopped
  • 2-3 stalks of celery chopped and leaves removed
  • 1/2 cup of water
  • 1 tablespoon of Ground Turmeric
  • ½ teaspoon of minced ginger
  • 4 cloves of garlic minced
  • 1/2 teaspoon smoked paprika
  • 5-6 cups of boiling water
  • 2 vegetable stock cubes
  • 1/2 cauliflower cut into florets
  • 1/2 broccoli cut into florets
  • ½ bunch of kale chopped
  • 2-3 handfuls of spinach
  • Salt and pepper to taste
Instructions
  1. Heat a large pot over a medium heat and add half of the 1/2 cup of water and onion. Cook, stirring for about 5 minutes or until the onions begin to brown.
  2. Add the carrots and celery to the pot and cook for another 3-5 minutes, until the vegetables begin to soften. Add additional water if they start to stick.
  3. Add the turmeric, garlic, ginger, smoked paprika, and the remainder of the 1/2 cup of water to the pot and stir to coat the vegetables, cooking for about 1 minute.
  4. Add the water, stock, salt and pepper to taste, and bring to a boil before reducing heat to low. Add the cauliflower and broccoli and stir, then cover and allow to simmer for 10-15 minutes, or until the cauliflower and broccoli is tender.
  5. Add the kale and baby spinach to the pot and stir. Cook until the kale has softened, about 5 minutes.
  6. Serve immediately with additional salt and pepper if required.