A delightful, light turmeric vegetable soup with chickpeas and noodles, perfect for a quick weeknight dinner.
Soups are my most cooked dishes. We have soup at least twice a week, but probably often, sometimes even 3 or 4 times a week. And this turmeric vegetable soup is one of our favorite vegan soups.
What kind of vegetable broth to use?
Vegetable soups are my second most cooked soup variety. The principle is simple: take whatever veggies you happen to find in your fridge and cook them in a good broth. A good broth is the key to making a good soup if you ask me. No matter what fancy ingredients you put in your soup if the broth is cheap and tasteless nothing will help.
Make sure that you either always make your own broth (homemade is always the best) or buy the best organic broth you can afford. You might have to try a few different brands before you get there, but it is all worth it.
And if you would like to make your own broth, which I strongly recommend, you could try this delicious Roasted Vegetable Broth as well.
Today’s soup is made from scratch, but don’t let that put off from cooking this dish. The turmeric vegetable broth only requires you to place some ingredients in the pot. And it only takes 30 minutes to cook.
If you don’t want to make the broth, use very good quality vegetable broth.
What else do you need?
- Turmeric or turmeric paste for golden milk. And other spices like peppercorns, bay leaves, cloves, ginger, cumin, coriander, nutmeg, and brown mustard seeds.
- Vegetables like carrots, celery, leek, cauliflower, broccoli, garlic.
- Chickpeas
- Noodles: somen noodles or similar.
- Toppings: lime, green onions, fresh chili, parsley
How to make turmeric soup?
Vegetable broth:
- Place all the ingredients in a large pot, bring to a boil and simmer on medium-low heat for 30 minutes. Strain and reserve the broth and the carrots. Discard the rest.
- You can skip this step and use a good quality vegetable broth.
Turmeric vegetable soup:
- Cook the onion in coconut oil until translucent.
- Add garlic, ginger and lime zest and stir for 1 or 2 minutes. Add the cumin, coriander, mustard seeds, turmeric and nutmeg (or turmeric paste) and stir continuously for 1 or 2 minutes.
- Add broth and 2 teaspoons of the lime juice. Bring to a boil.
- Add the cauliflower, cook for 5 minutes.
- Add broccoli and chickpeas, bring to a boil again and cook for another 3 minutes or until the cauliflower and broccoli are cooked to your liking.
- Add the reserved cooked and sliced carrots to the soup.
- Add salt and pepper to taste and adjust the taste with maple syrup/ agave syrup/ honey and more lime juice.
- Cook the noodles in another pot. Drain well and add them to the soup just before serving.
- Top with finely sliced red chili, scallions and chopped parsley. Sprinkle with some more black pepper.
More vegetable soups:
Turmeric Vegetable Soup
Ingredients
- Vegetable broth Note 1:
- 1,5 liter/ 6 1/3 cups water
- 3 garlic cloves
- 1 thin leek
- 2 carrots
- 3-4 celery stalks
- 4 cloves
- 5 bay leaves
- 10 peppercorns
- 1 tablespoon coconut oil
- fine sea salt to taste
- Noodle soup:
- 1 tablespoon coconut oil
- 1 onion
- 2 garlic cloves
- 1 tablespoon freshly grated ginger
- 1 organic lime
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¾ teaspoon turmeric
- a few gratings of nutmeg Note 2
- ½ teaspoon brown mustard seeds
- the strained vegetable broth
- 200 g/ 7 oz/ about 3 cups cauliflower florets
- 200 g/ 7 oz/ about 2 cups broccoli florets
- 200 g/ 7 oz/ scant 1 cup cooked chickpeas
- 1 teaspoon maple or agave syrup or honey if not vegan
- 200 g/ 7 oz somen noodles or other noodles of choice
- chili
- scallions
- parsley
- fine sea salt and freshly ground black pepper
Instructions
Vegetable broth:
- Place the water, roughly chopped vegetables, and spices used into a large pot and bring to a boil. Turn the heat down and simmer gently for 30 minutes. Strain and reserve the broth and the carrots.
Soup:
- Chop the onion and the garlic, set aside separated. Grate the ginger and the lime zest. Juice the lime. Set aside.
- Melt the coconut oil in a soup pot. Cook the onion until translucent.
- Add the garlic, ginger, and lime zest and stir for 1 or 2 minutes.
- Add the cumin, coriander, mustard seeds, turmeric, and nutmeg (or turmeric paste) and stir continuously for 1 or 2 minutes.
- Add the vegetable broth and 2 teaspoons of the lime juice. Bring to a boil.
- Add the cauliflower florets, bring to a boil again and cook for 5 minutes.
- Add the broccoli and cooked chickpeas, bring to a boil again and cook for another 3 minutes or until the cauliflower and broccoli are cooked to your liking. Add the reserved cooked and sliced carrots to the soup.
- Add salt and pepper to taste and adjust the taste with maple syrup/ agave syrup/ honey and more lime juice.
- Cook the noodles in another pot. Drain well and add them to the soup just before serving.
- Top with finely sliced red chili, scallions, and chopped parsley. Sprinkle with some more black pepper.
Notes
- Or use good quality vegetable broth.
- You can use 2 teaspoons turmeric paste for golden milk instead of ground turmeric and nutmeg.
Sissi
Sunday 6th of August 2017
I totally agree about soups: good homemade stock is the key to a good one! And I constantly have some stock frozen just in case I crave soups.... We've had such horribly hot summer weeks, I haven't thought about a soup for quite a long time, but otherwise I eat soups all year long. Your soup sounds delicious and original! And since I use tons of turmeric, I'm sure I'd love it in your soup too!
Angie@Angie's Recipes
Sunday 6th of August 2017
A healthy bowl of comfort and deliciousness! I eat turmeric almost daily, but have never used it in soup..definitely have to give it a try.