Turmeric Ginger Vegetable Soup


This post was first written in December 2016 and has since been updated in November 202. When I first made this Turmeric Ginger Vegetable Soup in 2016, I called it my Turmeric Ginger Detox Soup. And even wrote at that time:

” I somewhat despise the word detox. And I definitely don’t support “detoxes”. However, there’s a time when you just want something light-ish and healthful, particularly during the holidays with so many sweets. And this does have a sense of comfort and healthfulness to it. So it seemed oddly fitting.”

However, it’s been a while, and I finally decided to change the title of this recipe and to include ginger in it, but it’s a huge flavor in this soup. And over five years later, I decided this post needed a revamp considering my mom makes this soup at least 5-10 times a year! So I’ve adjusted it just slightly but most of it is the same.

Original Recipe Post: Turmeric Ginger Vegetable Soup

To be honest, this soup really surprised me. I was inspired by a blog post with a similar soup that looked simple and comforting for the winter. However, as I made it, I quickly got worried that it was TOO simple and it was going to be bland. There’s a time and place for a simple soup, but particularly when the stock isn’t simmering for hours, you need to up the volume a bit with some sort of spices or seasoning.

Lemon juice, soy, and turmeric add acidity and flavor to the broth, and make it a perfect soup to have as a light lunch, or a starter for dinner. I have to admit, I was surprised by how satisfying and filling this soup was. To make it a little bit more filling, add in brown rice or pasta (this is what I’d do for my family to make it more filling for my dad and brother!).

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Turmeric Ginger Vegetable Soup

Inspired by Lexi's Clean Kitchen
Servings 6 small servings
  • 1-2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 2 leeks, chopped
  • 4 stalks celery, chopped
  • 3 carrots, chopped
  • 3 cloves garlic, minced
  • 2 inch piece ginger, peeled and minced
  • 1/2 teaspoon sea salt, or to taste
  • black pepper, to taste
  • 6 cups chicken or vegetable stock, I’ve also done this with bone broth too!
  • optional: 2 handfuls of shitake mushrooms, sliced (the more recent time I made this I added these and loved this though!)
  • one whole rotisserie chicken, shredded or 12 ounce firm tofu, diced
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice, about the juice of 1 lemon (preferably fresh- there isn’t much seasoning here, so fresh makes a difference!)
  • 2 teaspoons dried turmeric, or 1'' piece turmeric, minced
  • Place a large sauce pot over medium heat. Once hot, add in olive oil and onion. Saute onion and leeks until translucent and just beginning to brown about 5 minutes.
  • Add in garlic, ginger, and turmeric. Season with salt. Saute an additional minute.
  • Add in celery, carrots and continue to saute until slightly softened, about 4 minutes.
  • Add in stock, chicken or tofu, soy sauce, and season once more. Bring stock to a boil and then simmer for 30 minutes.
  • Add in lemon juice once done cooking. Taste before serving and adjust seasonings as needed- add more soy sauce for umami flavor or lemon for brightness/acidity.
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