Anti-Inflammatory Veggie Soup With Turmeric
Anti-Inflammatory Veggie Soup With Turmeric is a vibrant, nourishing dish that combines an array of fresh vegetables with the powerful anti-inflammatory properties of turmeric. This hearty soup not only warms you from the inside out but also supports overall health. Perfect for meal prep or cozy evenings, it’s easily customizable to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Healthy
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp ground turmeric
- Pinch of black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant (about 5 minutes).
- Add carrots and celery; cook for another 5 minutes until slightly softened.
- Stir in zucchini and vegetable broth; bring to a simmer.
- Add chickpeas, turmeric, and black pepper; cook for an additional 10 minutes.
- Adjust seasoning as desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - Customize your soup by incorporating seasonal vegetables or leftover produce. - For added protein, consider mixing in beans or lentils. - Garnish with fresh herbs such as parsley or cilantro for enhanced flavor.