This anti-inflammatory soup has been a major part of my healing arsenal. When I was going through some of the most challenging times in my health journey, I ate this vegetable-packed soup every day for over a year, adding or subtracting ingredients depending on what foods I could tolerate at the time. It is such a flexible recipe, accommodating many types of vegetables, depending on your preference.
I still turn to this recipe when I am in the middle of a flare-up or just want something comforting. My husband and I jokingly refer to this as my “Sick Sad Soup” — any fellow Daria fans out there?
- I typically use white potatoes but I have also swapped with white sweet potatoes to make it Paleo and AIP compliant.
Nourishing Turmeric Vegetable Soup
This turmeric vegetable-packed soup is anti-inflammatory, comforting, and filling. This recipe is flexible, accommodating many types of vegetables, depending on your preference. Diet Type: SFED, AIP, Paleo, W30, Vegan
- 1-2 tbsp coconut oil or extra-virgin olive oil
- 2 large celery stalks, chopped
- 3 medium carrots, chopped
- 2 medium white potatoes (or white sweet potato), peeled and cubed
- 1 tsp turmeric powder
- 1/2 tsp salt
- 2 medium yellow squash, quartered and sliced
- 2 medium zucchini, quartered and sliced
- 4 cups chicken broth or vegetable stock
- 1 cup filtered water
- Cilantro or parsley for garnish (optional)
- Step 1 Heat the oil in a large stock pot on medium heat. Once hot, add the celery and carrots. Saute for about 5 minutes.
- Step 2 Add the potatoes, turmeric powder, and salt. Mix well and saute for another 5-7 minutes.
- Step 3 Next, add the squash, zucchini, broth, and water. Stir ingredients together.
- Step 4 Cover and bring to a low boil over low-medium heat, cooking the soup for another 20-25 minutes or until the vegetables are tender.
- Step 5 Turn off heat and salt to taste.
- Step 6 Serve warm and garnish with cilantro or parsley (optional).