Description
A light, savory broth soup featuring turmeric and warming spices, perfect for reducing inflammation and providing nourishment.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 cup kale, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon turmeric powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and garlic, sauté until translucent for about 4–6 minutes.
- Add carrots, celery, and bell pepper, cooking for about 5 minutes until softened.
- Stir in zucchini and kale, cooking for another 3-4 minutes.
- Add diced tomatoes, vegetable broth, turmeric, cumin, salt, and pepper; stir to combine.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until veggies are tender.
- Adjust seasoning to taste, and garnish with fresh parsley before serving.
Notes
For a smoother texture, pulse part of the soup with an immersion blender. This recipe can easily be adapted with different seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg