Cleansing Turmeric Vegetable Soup

By November 28, 2016 February 15th, 2019 Gluten Free, Paleo, Recipes, Soup

Cleansing Turmeric Vegetable SoupAfter Thanksgiving weekend in Boulder with my family,  I feel the need to lighten up my diet for a few days to allow my body to come back into balance.  We had a great time together, cooking, eating, hiking and playing with the baby (the best part).  We took Avery on his first hike to Chautauqua Park.  Don’t you love those sunglasses on him?

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It was wonderful eating all the delicious food and wine but it does make me feel a little heavier, not just physically but emotionally too.  Rich foods also tend to be acid forming. The good news is we can reduce the acidic build up quickly by returning to a more alkaline diet.  Now that I am home again, lightening up the diet for the next few days quickly resets my digestion and rebalances my hormones.  I will feel light and radiant once again.

This soup is an anti-inflammatory brothy vegetable soup full of healing spices that satisfy your taste buds and restore balance.  It contains three powerful ingredients; ginger, turmeric and bone broth.

Ginger is called the universal spice in Ayurveda. Scientific studies have shown it supports healthy microbes, a healthy intestinal wall and acts as a digestive stimulant for nutrient assimilation.

Turmeric contains a compound called curcumin which is a strong anti-inflammatory. Studies have found it to be an excellent compound for fighting all kinds of inflammation including arthritis. Curcumin  is also shown to increase cognition. Turmeric can be used to help treat a variety of digestive problems, including digestive tract inflammation and reduction of gas and bloating.

Hopefully you took your turkey bones and made a huge pot of bone broth.  Bone broth contains alkaline minerals that quickly restore balance.  It’s one of the most healing foods for your digestive system. It has been used in traditional cultures for thousands of years as a diet staple.  The gelatinous material in bone broth protects and heals the mucosal lining of the digestive tract.  It provides key raw materials that help the cells of the digestive system to regenerate.  If you don’t eat turkey, the soup can be made with vegetable broth instead.

Cleansing Turmeric Vegetable Soup

Enjoy the recipe, it will make you feel so good.  If you eat this soup as a light dinner your body will come back into balance very quickly.

If you are paleo and don’t eat beans leave them out.  I don’t eat beans right now and I love this soup without them.

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Cleansing Turmeric Vegetable Soup


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4 1x

Description

A delicious anti-inflammatory brothy vegetable soup.


Scale

Ingredients

  • 1 tablespoon ghee or coconut oil
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
  • 2 teaspoons garlic, minced (34 cloves)
  • 1 tablespoon fresh ginger, minced or ½ teaspoon ground ginger
  • 6 cups chicken broth or vegetable broth or water
  • 1 teaspoon Celtic sea salt
  • ½ teaspoon black pepper
  • 2 cups cauliflower, cut into small florets
  • ½ of 15-ounce can white beans, drained and rinsed (optional)
  • 2 cups kale, stems removed, chopped
  • cilantro, chopped for garnish (optional)

Instructions

  1. Heat ghee in a large soup pot over medium-low.
  2. Add onion, stir. Cook for 5-7 minutes, until the onions begin to brown.
  3. Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic and ginger; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth or water, salt, and pepper; stir. Bring to a boil.
  7. Add cauliflower. Cover and reduce heat.
  8. Simmer for 10-15 minutes, until cauliflower is tender.
  9. When the cauliflower is fork tender, add beans and kale.
  10. Cook until the kale is slightly wilted, 2-3 minutes.
  11. Serve hot garnished with cilantro.

  • Category: Soup
  • Cuisine: Paleo, Healthy, Vegan

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24 Comments

  • anne says:

    I was looking for a veg broth recipe, this one needs you to add veg broth. LOL can you see the irony? 🙂

    Still need a decent veg broth recipe, all the stocks and broths Ive tried are horrible.

  • Lindsay says:

    Made this for my fiancé as a low alkaline recipe ahead of him starting chemotherapy this week. The recipe was simple and tasty. We enjoyed it very much and will be making it again soon!

  • SARAH says:

    HOW MUCH WATER?

  • Fastidious response in return of this issue with genuine arguments and
    explaining all on the topic of that.

  • Celine says:

    This was by far one of the best soups I have tasted. I LOVED it and it is oh so good for me.

  • Celine says:

    Best soup ever. Great for the gut. I will be joining your mailing list. What a great find. Love it!

  • Kristy says:

    I have made this soup several times. I love the contents, the flavors and the way I feel when I eat it.

  • Joanna says:

    Came across your site and recipe as I was hunting for a good morning soup. This is absolutely delicious! I omitted beans and used spinach instead of kale, as that is what I had. Cooked in my Instant Pot (saute setting, then 5 minutes on high pressure, 5 minute release, then manual release). Perfection! Ginger and turmeric in the morning feels so good!

    • Ingrid says:

      Hi Joanna,
      Thank you for letting us know how you enjoyed the soup. I love your improvisation. Yes soup especially with ginger and turmeric in the morning is the perfect way to start the day. Much love to you.

  • Ninki says:

    Made this tonight and my husband and I both loved it. We are trying to eat healthier and this fits the bill.!.. I do have a question though… if we use chicken broth are we supposed to use regular or unsalted? Thank you!

    • Ingrid says:

      Hi Ninki
      I thrilled you liked the soup. Thanks for sharing. I always buy unsalted everything. I prefer to use my own Celtic sea salt. It’s better quality than the ones in the broth.

  • Amanda Newton says:

    Can you provide then nutritional value please

  • Libby Massey says:

    What is the size of a serving? Thank you

    • Ingrid says:

      Hi Libby,

      The portion size is about 2 cups but rather than thinking about portions I recommend eating until your satisfied. Some days’s you’ll want less and other days more. Listen to your body she’ll tell you how much to eat.
      Lots of love, Ingrid

  • Nicole says:

    Just wanted come on here and say thanks for this recipe. I am really into coconut/turmeric/ginger in soups these days, and this one hit it right on every score. Delicious, and easy, and my family loves it as much as I do. I am, at this moment, finishing up the last portion of the second pot I made this week- so I better get started on a fresh batch. THANKS so much!

    • Ingrid says:

      Thanks Nicole, I’m glad you like the recipe. It sounds like you were so satisfied. There is nothing better than the feeling of satisfaction, I love your adjustment of taking out the beans and adding coconut milk. That is a great option for people who don’t like beens. Keep on cooking!

  • Nicole says:

    I add coconut milk at the end, and omit the beans.

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