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.
