Ginger & Turmeric Vegetable Soup Recipe | Kosher, Healing, Restorative, Curative, Comforting Soup 

Servings: 6

Yield: ~6 cups

Prep Time: 15 minutes

Cook Time: 35 minutes

Difficulty: Easy

Cooking Vessel: Large soup pot or Dutch oven

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Ingredients

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tsp ground turmeric (or 1 tbsp fresh turmeric, grated)

3 medium carrots, peeled and chopped

2 celery stalks, chopped

1 medium zucchini, chopped

1 medium sweet potato, peeled and diced

1 red bell pepper, chopped

6 cups vegetable broth (kosher-certified)

1 tsp ground cumin

½ tsp black pepper

Salt to taste (start with 1 tsp)

1 cup kale or spinach, chopped

Juice of ½ lemon

Optional garnish: fresh cilantro or parsley, chopped

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Instructions

1. Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic, ginger, and turmeric; cook for 1–2 minutes until fragrant.

2. Add vegetables: Stir in carrots, celery, sweet potato, bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally.

3. Add broth and spices: Pour in vegetable broth, add cumin, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.

4. Add greens and lemon: Stir in kale or spinach and cook 2–3 minutes until wilted. Remove from heat and add lemon juice.

5. Blend (optional): For a creamy soup, use an immersion blender to purée until smooth, or leave chunky for more texture.

6. Serve: Ladle hot soup into bowls and garnish with fresh cilantro or parsley.

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Nutritional Information (per 1 cup serving)

Calories: 110

Protein: 2 g

Fat: 4 g

Carbohydrates: 18 g

Fiber: 4 g

Sodium: 420 mg (depending on broth and added salt)

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Dietary Adaptations

Vegan/Parve: Already parve; use kosher vegetable broth.

Gluten-free: Ensure vegetable broth is gluten-free.

Anti-inflammatory boost: Add extra turmeric or a pinch of black pepper to enhance absorption.

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Tips & Troubleshooting

Bright color: Add turmeric toward the end for a more vibrant color, or sauté lightly at the start for depth of flavor.

Balancing flavor: Adjust lemon juice and salt at the end for brightness and seasoning.

Storage: Soup keeps in the refrigerator for 3–4 days, or freeze for up to 3 months.

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Serving Suggestions

Serve with warm challah, whole grain bread, or gluten-free crackers.

Pair with a light salad or roasted vegetables for a complete meal.

Ideal as a healing, immune-supporting lunch or dinner.

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Notes

Ginger and turmeric are both known for their anti-inflammatory and immune-boosting properties.

This soup is perfect for colds, fatigue, or simply as a nourishing daily meal.

Can easily be adapted seasonally with other vegetables like pumpkin, squash, or green beans.