Immunity-boosting turmeric vegetable soup with broccoli, zucchini, carrots, rice, coconut milk, and more! A nourishing, light yet satisfying healthy soup recipe worthy of putting on repeat.
If you’re looking to give your immune system a boost during cold and flu season, I have JUST the nourishing immunity-boosting soup for you! It’s packed with vegetables, and includes turmeric for a multi-vitamin antioxidant infusion. Plus, it has the most delightful flavor!
Turmeric and ginger contain powerful antioxidants and are natural anti-inflammatories. Between the turmeric, ginger, lime juice and vegetables, you’re getting a vitamin and antioxidant infusion, giving your natural immunity a kick.
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. In essence, this soup is great for both preventing and curing sickness during cold and flu season.
Bottomless bowls of vegetable soup are my jam on chilly days and evenings, and this particular soup really hits the spot! It checks all the boxes…its super quick and easy to make, ultra nutritious, helps keep your immune system alert and strong, and tastes marvelous! Let’s make a big pot of it, shall we?
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.
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.
You May Also Love:
- Creamy Vegan Mushroom Soup
- Creamy Rosemary Chicken Soup with Rice
- Vegan Broccoli Cheddar Soup
- Roasted Pecan Butternut Squash Soup
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Immunity-Boosting Turmeric Soup with 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
- 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.
- 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
Nutrition
I am currently fighting a flare and this low FODMAP recipe is exactly what I needed! Thank you so much!
Feel better soon, Emily! I know how frustrating gut flares can be, and how big of a relief a nice meal is. Thrilled this one worked out for you! Sending you all the healing vibes! xoxo
Do we add (1/3) cooked rice, or (1/3) uncooked rice?
Hi there! 1/3 cup of uncooked rice 🙂 Hope you enjoy!
Can you double this recipe?
Hi Samantha! Yes, absolutely! In fact, I do this myself often and many readers do as well because they want leftovers for meal prepping. Hope you enjoy! xoxoxo 😀
I just made this for my family since I’ve been a little under the weather. It was a hit! I threw in a frozen chicken breast that we later shredded, 1 tsp of fish sauce, and a little extra ginger! It was delicious! Thank you for the yummy recipe!
Ah, I’m sorry to hear you haven’t been feeling well!! I’m happy to hear you enjoy the soup, and the shredded chicken + a little fish sauce idea sounds amazing! I hope you feel better soon! xo
Any idea how this would freeze? Thought about leaving out the rice and adding that after defrosting. Thanks!
Hi Alix,
I haven’t tried freezing the soup yet, so I’m not too sure. In my experience, soup freezes and reheats very well! I would say it should work great. Let me know if you try it! xo
This looks and sounds delicious and so healthy. Def going to make it! I’m also kind of wondering if and how this could be adapted to the slow cooker? 🙏🏻
Hi there! I haven’t made the soup in a slow cooker yet, but I think it would work great. If it were me, I would simply add all of the ingredients to my slow cooker and cook on low for 4 to 6 hours. Hope you enjoy! xoxo
Great recipe!Much better to digest than dairy options and I really liked the lemon zest!
Can you use regular milk instead of coconut milk? This sounds really yummy! Thanks
Hi Pat! I’ve never tested the recipe using regular milk, but I’m willing to bet it would work nicely. I bet half & half would be even better. I would add it at the very end so that it doesn’t boil and separate 😀 Xo
I used almond milk with some coconut powder and it still tasted great!! I will be repeating it! 🙂
Does recipe call for a 12 inch nub of ginger or one half (1/2) nub of ginger?
Thank you
My apologies! It’s a 2-inch nub of ginger. xo