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SideChef
Recipes
Turmeric Golden Soup
Recipe

13 INGREDIENTS • 6 STEPS • 40MINS

Turmeric Golden Soup

5.0
1 rating
Absolutely packed with veggies, this Golden Soup is rich in energizing vitamins and minerals such as iron, manganese, phosphorus, potassium, and magnesium. Since it's 100% plant-based it's also packed with phytonutrients.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Absolutely packed with veggies, this Golden Soup is rich in energizing vitamins and minerals such as iron, manganese, phosphorus, potassium, and magnesium. Since it's 100% plant-based it's also packed with phytonutrients.
40MINS
Total Time
$3.38
Cost Per Serving
Ingredients
Servings
4
US / Metric
Onion
1
Small Onion, finely chopped
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
or Coconut Oil
Carrot
3
Carrots, chopped
Celery
2 ribs
Celery, chopped
Ground Cumin
1 Tbsp
Ground Cumin
Ground Turmeric
1 Tbsp
Ground Turmeric
up to 2 Tbsp
Vegetable Stock
5 cups
Vegetable Stock
up to 6 cups
Butternut Squash
1
Medium Butternut Squash, peeled, cubed
Quinoa
1/4 cup
Full-Fat Coconut Milk
1 can
(400 mL)
Full-Fat Coconut Milk
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
440
Fat
27.1 g
Protein
7.1 g
Carbs
49.8 g
Add to plan
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Turmeric Golden Soup
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/

Author's Notes

Serves 4-6 people.

If you don't have all the spices, you can also just use 2 Tbsp curry powder.

Keep in the fridge for up to a week and reheat on the stove top in a pot or keep in the freezer for up to 3 months.
Cooking InstructionsHide images
step 1
In a large soup pot, heat Extra-Virgin Olive Oil (1 Tbsp) over medium heat. Add Onion (1) and sauté for 5 minutes.
step 2
Add Carrots (3) and Celery (2 ribs), sauté for another 5 minutes.
step 3
Then, add the Ground Cumin (1 Tbsp), Ground Turmeric (1 Tbsp), Ground Ginger (1 tsp), Sea Salt (to taste), and Ground Black Pepper (to taste) and sauté for a few more minutes.
step 4
Next, add the Vegetable Stock (5 cups) and then the Butternut Squash (1).
step 5
Bring to a soft boil, add Quinoa (1/4 cup), and reduce to a simmer until quinoa is fully cooked for about 15 minutes.
step 6
Add the Full-Fat Coconut Milk (1 can) just before serving. Garnish with fresh herbs of your choosing.
step 6 Add the Full-Fat Coconut Milk (1 can) just before serving. Garnish with fresh herbs of your choosing.
Tags
view more tags
Dairy-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Vegetables
Whole Grains
Soup
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