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turmeric vegetable soup with chickpeas in a bowl

Turmeric Vegetable Soup

A delightful, light turmeric vegetable soup with chickpeas and noodles, perfect for a quick weeknight dinner.
Course Soup
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 332kcal
Author Adina


  • 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


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.


  • 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.



  1. Or use good quality vegetable broth.
  2. You can use 2 teaspoons turmeric paste for golden milk instead of ground turmeric and nutmeg.


Serving: 1/4 of the soup | Calories: 332kcal | Carbohydrates: 54g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Sodium: 1018mg | Fiber: 13g | Sugar: 9g