Turmeric & Veggie Soup

makes 4 servings


2 Tbsp. olive or avocado oil

1/2 red onion, diced

1-inch piece of fresh ginger, peeled and grated

1 tsp. turmeric

4 cups low-sodium chicken or vegetable soup

1 large carrot, peeled and thinly sliced

1 medium golden beet, peeled and sliced

A handful of small broccoli florets

A handful of small cauliflower florets

1 serrano or jalapeno pepper, sliced (optional)

5-6 mushrooms, sliced

A handful of shredded red cabbage

1 bell pepper, any color, cut in strips

Salt and pepper to taste

Handful of baby spinach leaves


1. Add oil to a stock pot or dutch oven over medium heat.

2. Add the onion, garlic, and ginger and sauté until onions start to become translucent. Add turmeric and stir to combine.

3. Add the broth and bring to a simmer. Add the carrots and beets and simmer for about 5 minutes.

4. Add the broccoli and cauliflower florets and the hot pepper, if desired, and simmer for another 2 minutes.

5. Add the mushrooms, red cabbage, and bell pepper and bring back to a simmer. Season with salt and black pepper.

6. When ready to serve, toss in the spinach.