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This is a simple and easy healthy vegetable soup recipe with a flavorful turmeric-ginger broth. It’s a great immune-boosting soup to help fight colds and sniffles!
When you’re ready for a bowl filled with nourishing vegetables and delicious flavor, this is the recipe to make! This Healthy Vegetable Soup Recipe is filled with fresh turmeric root and ginger root, made to boost your immune system. Make it for dinner, portion it out to have on hand for lunches, or make it for a friend who is in need of some healing soup!
Vegetable Soup Recipe Ingredients
This turmeric-ginger brothy soup is filled with vegetables that will make you feel incredible as they do good in your body. Let’s take a look at the ingredients in this healthy vegetable soup recipe that will create flavorful broth.!
- Shiitake mushrooms - Shiitake mushrooms contain eritadenine, a compound that reduces cholesterol levels in the blood. They’re high in fiber and protein.
- Carrots - Carrots are a source of fiber, vitamin K, and they’ve been linked to lower cholesterol and improved vision.
- Baby spinach - Spinach adds tons of vitamin C to your recipes, and it's a great green leafy vegetable to add to soups and it cooks down quickly. You could also use kale or Swiss chard.
- Zucchini - Zucchini is really good for hydration and digestion thanks to a high water content. It’s also high in potassium.
- Yellow squash - This squash is low in calories while being high in vitamin B.
- Ginger root - Ginger is full of fresh, bright flavor while being gentle on your stomach and good for digestion.
- Turmeric root - Grab fresh turmeric, not powdered, for this recipe! Turmeric has been said to be great for circulation and may help fight inflammation.
How to Make Vegetable Soup from Scratch
The cooking process for this vegetable soup recipe is so simple, you’ll never buy the canned stuff again! Fresh ingredients really do make your dish taste better. First work on your flavor base, cook shiitake mushroom, carrots, grated fresh turmeric and ginger. Then add veggie broth, ramen broth, or even miso paste mixed with water and let the soup cook come to a boil. It's now time to add coconut aminos, soy sauce and any vegetables of your choice until the veggies are fork-tender and ready to be devoured!
Best Vegetables for Soup
We love soup for its versatility. Check out our other vegetable soup. If there’s a veggie you really don’t like, or you don’t have one of the listed ingredients on hand, make a swap! Here are some of the best vegetables to add to soup:
- Zucchini
- Leeks
- Onions
- Celery
- Celery root
- Broccoli or cauliflower
- Green beans
- Sweet potatoes
- Potatoes
- Butternut squash
- Kale
- Swiss chard
- Parsnip
What Can I Add to Vegetable Soup to Make It Taste Better?
The turmeric, ginger and shiitake mushroom combination in this soup are the ingredients that really make it SING! No blah, soggy, force-yourself-to-eat-it-because-it’s-good-for-you bowls of soup here. Just fresh veggies and bright seasonings that you’ll look forward to eating. Even if you don't have those ingredients handy you can always make soup taste better by adding:
- Tons of veggies of your choice
- Fresh herbs like dill, parsley, cilantro or basil
- Ginger, turmeric, lemongrass
- Dried herbs like oregano, thyme, Herbes de Provence
- Spice blend such as Homemade Garam Masala, Our Crazy Good Shawarma Spice Mix, Curry Powder, Smoked paprika, chili powder, red hot pepper flakes etc.
- Freshly squeezed lemon juice
- Soy Sauce, vegan worcestershire sauce, miso paste
- Tomato paste or canned crushed tomatoes
Sides for Ginger Soup
There are so many vegetables in this soup, we like to keep the sides simple. A Focaccia Bread with Za’atar, Olive, and Tomatoes pairs perfectly, you could also make a Lemon Cranberry Vegan Cornbread. If you want to add an Asian flair make these Cold soba noodles with miso dressing, this Green Papaya Salad, or this Vegan Pad Thai
More Vegetable Soup Recipes
- Roasted Butternut Squash Soup
- Immnune Boosting Soup
- Creamy Vegan Corn Soup
- The most comforting vegetable soup
- Light Mexican Soup
- Vegan Split Pea Soup
- Cannellini Bean, Quinoa, and Kale Soup
- Creamy Vegan Sweet Potato Soup
- Super Creamy Tomato and Roasted Eggplant Soup
- Our Best Soup Recipes
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Turmeric Ginger Vegetable Soup Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
- Author: Vicky & Ruth
- Total Time: 40 minutes
- Yield: 10 cups (5 servings) 1x
- Diet: Vegan
Description
This is a simple and easy healthy vegetable soup recipe with a flavorful turmeric-ginger broth. It’s a great immune-boosting soup to help fight colds and sniffles!
Ingredients
Scale
- 5oz shiitake mushrooms, sliced
- 1-2 fresh turmeric roots (to taste), peeled and grated
- 2-inch piece of fresh ginger, peeled and grated
- 2 large carrots, peeled and sliced
- 4 cups of ramen or vegetable broth
- 1 yellow squash, diced
- ¼ cup coconut aminos
- 2 tbsp soy sauce or tamari (add more to taste)
- 1 green zucchini, spiralized
- 2 cups spinach, chopped
- 1 tbsp toasted sesame oil
Instructions
- Coat the bottom of a large soup pot with cooking spray and heat over medium. Add the mushrooms and cook for about 3 minutes, stirring frequently (if they start to stick to the pan, add a little bit of water or broth
- Add the grated turmeric, ginger, and carrots, and continue cooking for 2 more minutes, stirring frequently. Add the water and broth, and bring to a boil. Add the diced yellow squash, coconut aminos, and soy sauce. Reduce the heat and simmer for 15 minutes
- Add the spiralized zucchini, spinach, and sesame oil, and continue cooking for 5 more minutes
Notes
- For added crunch add to the hot soup, some spiralized carrots, zucchini, and yellow squash.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 cups
- Calories: 92
- Sugar: 6
- Sodium: 891.5
- Fat: 3.2
- Saturated Fat: 0.5
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 14.8
- Fiber: 2.6
- Protein: 2.7
- Cholesterol: 0
DID YOU LIKE OUR VEGETABLE SOUP RECIPE?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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- Carrot Ginger Soup
- Meatless Sausage And Kale Soup
- White Bean Soup
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Reader Interactions
Comments
April Vazquez says
Look forward in making this recipe today, just what the dr ordered
Reply
Vicky and Ruth says
Fantastic! Thank you!
Reply
Vicky and Ruth says
Fantastic! Nothing makes you feel better than a nice soup!
Reply
Diane says
This soup is amazing! So flavorful. Absolutely love it.
When you say in the instructions to add broth and water, how much water?
Reply
Vicky and Ruth says
It's a typo, it's either broth or water. We will correct the recipe!
Reply
debbie says
made this and LOVED it! any suggestions for making in slow cooker?
Reply
Vicky and Ruth says
We don't make too many dishes in the slow cooker, but we do have one recipe you can refer to: https://mayihavethatrecipe.com/slow-cooker-soup/
Reply
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