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RECIPE
13 INGREDIENTS 6 STEPS 40min

Turmeric Golden Soup

5.0
1 Ratings
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.
Turmeric Golden Soup Recipe | SideChef
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.
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/
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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/
40min
Total Time
$3.38
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Small Onion , finely chopped
1 Tbsp
Extra-Virgin Olive Oil
or Coconut Oil
3
Carrots , chopped
2 ribs
Celery , chopped
1 Tbsp
Ground Cumin
1 Tbsp
up to 2 Tbsp
5 cups
Vegetable Stock
up to 6 cups
1
Medium Butternut Squash , peeled, cubed
1/4 cup
1 can
(400 mL)
Full-Fat Coconut Milk
to taste

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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
440
FAT
27.1 g
PROTEIN
7.1 g
CARBS
49.8 g

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 Instructions

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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.

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5.0
1 Ratings
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Nutrition Per Serving
Calories
440
% Daily Value*
Fat
27.1 g
35%
Saturated Fat
20.7 g
103%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.8 g
18%
Fiber
8.0 g
29%
Sugars
12.9 g
--
Protein
7.1 g
14%
Sodium
804.0 mg
35%
Vitamin D
--
--
Calcium
169.3 mg
13%
Iron
7.5 mg
42%
Potassium
1392.4 mg
30%
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