This Turmeric Chickpea Vegetable Soup is a golden bowl of comfort that is perfect for those days when you need something light yet deeply satisfying. Featuring a powerhouse blend of anti-inflammatory turmeric, fresh ginger, and a rainbow of vegetables, this soup is both healing and hearty.
The cauliflower and chickpeas soak up the warm, earthy spices, while the kale adds a fresh, leafy crunch at the end. It’s a naturally vegan and gluten-free meal that comes together in one pot, making cleanup a breeze.
Recipe Details
- Flavor Profile: Earthy and warm with a gentle hum of heat from the ginger and cayenne, balanced by a savory vegetable base.
- Texture: Tender cauliflower and soft, protein-rich chickpeas in a light, fragrant broth.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Very Easy.
What You’ll Need
To make this soup, you will need a large soup pot or Dutch oven. A sharp knife is required for dicing the vegetables, and a grater is handy for the fresh ginger. The ingredients are mostly fresh produce paired with common pantry staples like canned chickpeas and dried spices.
Ingredient Notes
- Ground Turmeric: This provides the beautiful golden color and a mild, earthy flavor.
- Fresh Ginger: Using fresh ginger instead of dried provides a much brighter, zesty kick that cuts through the savory broth.
- Cauliflower: Chopping the cauliflower into small, bite-sized florets ensures they cook quickly and absorb the turmeric color evenly.
- Chickpeas: One 15 oz can of chickpeas adds plant-based protein and a wonderful texture.
- Kale: Adding the kale at the very end prevents it from becoming mushy, keeping its vibrant green color and slight bite.
- Cayenne Pepper: We only use 1/8 teaspoon here it’s just enough to provide a warming sensation without being “spicy.”
Add-ins and Substitutions
- Greens: If you aren’t a fan of kale, baby spinach or Swiss chard are excellent leafy alternatives.
- Grain: Add 1/2 cup of cooked quinoa or brown rice to each bowl to make it even more filling.
- Creamy Version: Stir in 1/2 cup of full-fat coconut milk at the end for a richer, more velvety texture.
- Broth: If you aren’t strictly vegan, you can use chicken broth for an even deeper savory flavor.
How to Make Turmeric Chickpea Vegetable Soup
- Sauté Aromatics: In a large pot, heat the olive oil over high heat. Add the chopped onion, carrots, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant (about 5 minutes).
- Add Garlic: Stir in the minced garlic and continue to cook for 2 more minutes.
- Season and Boil: Stir in the cauliflower florets. Add the bay leaf, grated ginger, turmeric, paprika, cayenne pepper, and salt. Stir well so that all the vegetables are coated in the spices.
- Simmer: Pour in the 6 cups of vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and let the soup simmer until the cauliflower is tender (about 15 minutes).
- Final Additions: Remove the bay leaf. Stir in the rinsed chickpeas and the chopped kale. The heat from the soup will wilt the kale perfectly in about 1-2 minutes.
- Season and Serve: Taste the broth and add additional salt or black pepper if necessary. Ladle into bowls and serve warm.
Pro Tip: To get the most health benefits from the turmeric, make sure to add a generous crack of black pepper to your bowl before eating. Piperine, a compound in black pepper, significantly increases the absorption of curcumin (the active part of turmeric) in the body!
Recipe Tips
- Small Florets: Cut the cauliflower into very small pieces. Not only do they cook faster, but they also fit better on a soup spoon.
- Ginger Storage: Keep your ginger root in the freezer! It stays fresh longer and is actually much easier to grate when frozen.
- Browning: Don’t be afraid to let the onions and carrots get a little bit of color during the first sauté step it adds a deeper flavor to the broth.
FAQs
- Can I freeze this soup? Yes! This soup freezes very well for up to 3 months. Just leave out the kale and add fresh greens when you reheat it so they stay bright and crisp.
- Is it spicy? It has a very mild warmth. If you are sensitive to heat, you can omit the cayenne pepper entirely.
- How long do leftovers last? It stays delicious in the fridge for up to 4-5 days. The flavors actually develop and get better on the second day!
Serving Suggestions
- Bread: Serve with a slice of toasted sourdough or warm pita bread for dipping.
- Toppings: A squeeze of fresh lemon juice or a dollop of Greek yogurt on top adds a lovely creaminess and tang.
- Crunch: Sprinkle some toasted pumpkin seeds (pepitas) on top for a little extra texture.
Turmeric Chickpea Vegetable Soup
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Description
This Turmeric Chickpea Vegetable Soup is a golden bowl of comfort that is perfect for those days when you need something light yet deeply satisfying. Featuring a powerhouse blend of anti-inflammatory turmeric, fresh ginger, and a rainbow of vegetables, this soup is both healing and hearty.
Ingredients
The Aromatics & Veggies
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 3 cups small cauliflower florets
The Healing Spices
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 bay leaf
The Base & Protein
- 6 cups vegetable broth
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 1/2 cups chopped kale
Instructions
Sauté Aromatics: Heat olive oil in a large pot. Add onion, carrots, celery, and bell pepper. Cook for 5 minutes until soft.
Add Garlic: Stir in minced garlic and cook for 2 more minutes.
Season & Boil: Stir in cauliflower, bay leaf, and all spices. Coat vegetables evenly. Pour in vegetable broth and bring to a rolling boil.
Simmer: Reduce heat to low, cover, and simmer for 15 minutes until cauliflower is tender.
Final Additions: Remove bay leaf. Stir in chickpeas and kale. Let sit for 1–2 minutes until kale is wilted. Serve warm.
Notes
Health Tip: Serve with black pepper! Piperine in black pepper increases turmeric (curcumin) absorption.
Ginger Hack: Grate frozen ginger for easier handling.
Creamy Variation: Add 1/2 cup coconut milk at the end for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop / One-Pot
- Cuisine: Healthy / Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 5g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: turmeric ginger soup, chickpea vegetable soup, anti inflammatory recipes, golden soup, vegan gluten free soup, healthy one pot meals, detox vegetable soup
