Best Turmeric Zucchini Soup Recipes

IMMUNITY-BOOSTING TURMERIC SOUP WITH VEGETABLES

Immunity-Boosting Turmeric Soup with Vegetables image

A nourishing vegan soup recipe with turmeric, coconut milk, rice and vegetables

Provided by Julia

Time 30m

Number Of Ingredients 12

Ingredients

4 cups vegetable broth, *
1/3 cup white rice
3 large carrots, peeled and chopped
1 large crown broccoli, chopped
1/2 red bell pepper, chopped
1 medium zucchini squash
1 cup full-fat coconut milk
1 (2-inch) nub ginger, peeled and grated
1 tsp ground turmeric, **
2 Tbsp lime juice
2 Tbsp coconut aminos, or gluten-free soy sauce
1/2 tsp sea salt

Steps:

Add all of the ingredients to a pot, cover it, and bring it to a boil. Reduce the heat and cook 15 to 20 minutes, or until the vegetables have reached desired done-ness.
Note: For more flavorful broth, add the vegetable broth, turmeric, and ginger to the pot and bring it to a boil. Cook at a gentle boil for 10 minutes before adding the remaining ingredients and cooking an additional 15 to 20 minutes.

Nutrition Facts : Calories 358 calories, Carbohydrate 43 grams carbohydrates, Fat 14 grams fat, Fiber 7 grams fiber, Protein 10 grams protein, ServingSize 1 of 3, Sugar 14 grams sugar, UnsaturatedFat 0 grams unsaturated fat

INDIAN-SPICED ZUCCHINI-COCONUT SOUP

Indian-Spiced Zucchini-Coconut Soup image

Provided by Molly O'Neill

Categories appetizer, main course, side dish

Time 45m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 teaspoon olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
4 medium zucchini, cut into 1/2-inch dice
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch cayenne
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 cups chicken broth, homemade or low-sodium canned
1/2 cup unsweetened coconut milk
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
1/2 teaspoon grated orange zest
1 teaspoon grated unsweetened coconut

Steps:

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes. Stir in the cumin, turmeric, cayenne, salt and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce heat and simmer until zucchini is soft, about 25 minutes.
Scrape the soup into a blender and process until smooth. Place in a saucepan over low heat just until hot. Combine the cilantro, mint and orange zest in a small bowl. Divide soup among 4 bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 811 milligrams, Sugar 8 grams, TransFat 0 grams