Name: Turmeric Ginger Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 2 tbsp olive oil; 1 yellow onion, chopped; 1 leek, sliced (white and light green parts); 2 celery stalks, chopped; 2 carrots, chopped; 3 garlic cloves, minced; 2 tbsp fresh ginger, minced; 1 tsp dried turmeric (or 1-inch piece fresh turmeric, peeled and minced); 1/2 tsp sea salt (plus more to taste); 1/4 tsp black pepper; 8 cups chicken or vegetable stock (or bone broth); 1 cup shiitake mushrooms, sliced (optional); 2 cups rotisserie chicken, shredded, or firm tofu, cubed; 1 tbsp soy sauce (or tamari); 2 tbsp fresh lemon juice; Optional garnish: fresh parsley, chili oil, or red pepper flakes

This Turmeric Ginger Vegetable Soup is a nourishing, cozy blend of hearty vegetables, aromatic spices, and a light broth that warms me from the inside out. It strikes that perfect balance between comfort and freshness, making it an ideal dish during colder months or when I just want something simple, wholesome, and flavorful.

Turmeric Ginger Vegetable Soup

Why You’ll Love This Recipe

I love how this soup combines deeply flavorful ingredients like turmeric, fresh ginger, and lemon juice with a medley of vegetables to create something both light and satisfying. It’s incredibly versatile—I often add tofu or rotisserie chicken depending on what I have on hand. Plus, it’s one of those meals I can prep quickly without needing to simmer for hours, yet it still tastes like it’s been cooking all day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
yellow onion
leeks
celery
carrots
garlic
fresh ginger
sea salt
black pepper
chicken or vegetable stock (or bone broth)
optional: shitake mushrooms
rotisserie chicken or firm tofu
soy sauce
fresh lemon juice
dried or fresh turmeric

Directions

I start by heating olive oil in a large sauce pot over medium heat. Once hot, I sauté the onion and leeks until translucent and just starting to brown—about 5 minutes.
Then, I add in garlic, ginger, and turmeric, season with a bit of salt, and let it all sauté for another minute.
Next, I toss in the celery and carrots and continue cooking for about 4 more minutes until slightly softened.
I pour in the stock along with the tofu or chicken, add soy sauce, and season again to taste. I bring everything to a boil, then let it simmer gently for 30 minutes.
Once done, I stir in the lemon juice, taste, and adjust the seasoning—more soy sauce for depth or more lemon juice for brightness.
I serve it hot, and it’s always comforting and surprisingly filling.

Servings and timing

This recipe yields about 6 small servings. It takes roughly 15 minutes to prep and 30 minutes to cook, so I have it ready in around 45 minutes total. It’s perfect as a light lunch or starter.

Variations

To make this soup more hearty, I sometimes add cooked brown rice, barley, or small pasta at the end. If I want extra greens, I throw in spinach or kale during the last 5 minutes of cooking. For a spicy kick, a pinch of red pepper flakes or a drizzle of chili oil works beautifully.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pour the soup into a pot over medium heat and stir occasionally until hot. It also reheats well in the microwave for about 2-3 minutes per bowl. I usually add a splash of stock or water when reheating to loosen it up a bit if it thickens.

FAQs

What can I use instead of leeks?

If I don’t have leeks, I just use more onions or even shallots. They won’t be exactly the same, but they still give a good base flavor.

Can I freeze this soup?

Yes, I’ve frozen this soup many times. I let it cool completely, then freeze it in containers for up to 2 months. I avoid freezing with rice or pasta added, as they tend to get mushy.

Can I use fresh turmeric instead of dried?

Absolutely. I’ve used both, and when I have fresh turmeric, I peel and mince about a 1-inch piece. It gives a brighter, earthier flavor.

Is this soup vegan?

It can be! I just make sure to use vegetable stock and tofu instead of chicken. Everything else is naturally plant-based.

How can I make it more filling?

When I want it more filling, I often add cooked grains like brown rice or quinoa, or even small pasta like orzo. Shredded chicken also helps boost the protein content.

Conclusion

This Turmeric Ginger Vegetable Soup is one of those recipes I keep coming back to—especially in fall and winter. It’s quick to prepare, deeply flavorful, and adaptable to whatever I have in the kitchen. Whether I’m looking for a light meal or a wholesome starter, this soup always hits the spot.