IMMUNITY-BOOSTING TURMERIC SOUP WITH VEGETABLES

By: Chef Judy Choi

Vegetable soup with turmeric that boosts immunity and includes broccoli, zucchini, carrots, rice, and other ingredients. A filling, healthy soup dish that is both light and satisfying that you should make again and again. 

I have JUST the nutritious immunity-boosting soup for you if you're wanting to strengthen your immune system during the cold and flu season! It is loaded with vegetables and contains turmeric for an antioxidant infusion of many vitamins. On top of that, it has the most delicious flavor! 

Both ginger and turmeric are potent natural anti-inflammatories and antioxidants. You're getting a vitamin and antioxidant infusion from the turmeric, ginger, lime juice, and vegetables, boosting your natural immunity. 

In addition, rice is a great source for resistant starch, which is crucial for efficient digestion. Because rice is neutral (not acidic), adding it to soups help comfort the belly. Essentially, this soup is excellent for both preventing and treating illness during the cold and flu season. 

On chilly days and evenings, bottomless bowls of vegetable soup are my jam, and this particular soup really hits the spot! It ticks all the boxes... It's quick and simple to make, extremely nutritious, helps keep your immune system alert and strong, and tastes fantastic! So, how about we make a big pot of it?

Recipe Highlights:

• Low-FODMAP
• Vegan
• Nutritious
• Gluten-Free
• Creamy, light, yet filling

How to Make Immunity-Boosting Turmeric Vegetable Soup:

You’re gonna get a kick out of this…you basically just add everything to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired doneness.

For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.

yield:  3 servings

prep time:  10 minutes

cook time:  20 minutes

total time:  30 minutes

A nourishing vegan soup recipe with turmeric, coconut milk, rice and vegetables

Ingredients

• 4 cups vegetable broth, *
• 1/3 cup white rice
• 3 large carrots, peeled and chopped
• 1 large crown broccoli, chopped
• 1/2 red bell pepper, chopped
• 1 medium zucchini squash
• 1 cup full-fat coconut milk
• 1 (2-inch) nub ginger, peeled and grated
• 1 tsp ground turmeric, **
• 2 Tbsp lime juice
• 2 Tbsp coconut aminos, or gluten-free soy sauce
• 1/2 tsp sea salt

Instructions

1. Add all of the ingredients to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired done-ness. 
2. Note: For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.

Notes

*Or chicken bone broth if you aren't vegan

**Or a 1-inch nub of fresh turmeric, grated

Recipe Adaptations:

• If you tolerate onions and garlic, add ½ a chopped yellow onion and 3 to 4 cloves garlic.
• Add any of your favorite veggies, such as cauliflower, sweet potato, bok choy, celery, etc.
• Omit the rice to make grain-free, or replace with quinoa
• If you aren’t vegan or vegetarian, use chicken bone broth instead of vegetable broth.
• For added protein, add 1 chopped chicken breast, or black beans or garbanzo beans.

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