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Cleansing Turmeric Vegetable Soup

  • Author: Ingrid DeHart -
  • Total Time: 50 mins
  • Yield: 4 1x


A delicious anti-inflammatory brothy vegetable soup.


  • 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 turkey or 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)


  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.


Optional add chicken or turkey instead of beans for additional protein.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Simmer
  • Cuisine: Paleo, Healthy, Vegan

Keywords: healing soup, turmeric soup, bone broth, vegetable soup