This soup is a vibrant, golden-hued bowl of wellness. It combines earthy root vegetables with the warmth of ginger and the “superfood” punch of turmeric. It’s light enough for a quick lunch but hearty enough to serve as a main course when paired with a crusty slice of sourdough.
Prep time: 15 mins
Cook time: 30 mins
Servings: 6 bowls
Ingredients
2 tbsp Extra virgin olive oil (or avocado oil)
1 medium Red onion, diced
3 cloves Garlic, minced
1 tbsp Fresh ginger, grated
1 tbsp Fresh turmeric, grated (or 1 tsp ground)
2 large Carrots, sliced into rounds
2 stalks Celery, chopped
1 large Sweet potato, peeled and cubed
1 head Broccoli, cut into small florets
1 can (15 oz) Chickpeas, rinsed and drained
6 cups Low-sodium vegetable broth
2 cups Kale or Spinach, de-stemmed and chopped
½ tsp Black pepper (crucial for turmeric absorption!)
1 tsp Sea salt (to taste)
1 tbsp Lemon juice (freshly squeezed)
Instructions
Sauté the Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, celery, and carrots. Sauté for 5–7 minutes until the onion is translucent.
Add the “Healers”: Stir in the garlic, ginger, and turmeric. Cook for 1–2 minutes until fragrant, being careful not to burn the garlic.
Simmer the Veggies: Add the sweet potato cubes and chickpeas. Pour in the vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
The Green Finish: Stir in the broccoli and let it cook for another 4–5 minutes (this keeps it vibrant green and slightly crisp).
Final Touch: Turn off the heat. Stir in the kale (or spinach) and lemon juice. The residual heat will wilt the greens perfectly. Season with salt and black pepper.