Turmeric Chickpea Vegetable Soup-this healthy vegetable soup is filled with colorful vegetables, turmeric, ginger, garlic, and chickpeas. Enjoy a bowl for lunch or dinner, it will fill you up and warm you up!
Healthy Vegetable Soup
I could eat soup every single day, especially during the winter or on a cold, rainy day. A hearty bowl of soup will warm you up and keep you full for hours. I love this healthy Turmeric Chickpea Vegetable Soup because it is loaded with vegetables and flavor.
This is the perfect soup for kicking off the new year because it is loaded with healthy ingredients. If you are looking for a detox soup, this is a good one! It is also a great soup to eat when you are sick because it is loaded with goodness and will make you feel better. There is never a bad time to enjoy a bowl of this healthy vegetable soup!
Vegetable Soup Ingredients
This Turmeric Chickpea Vegetable Soup is made with lots of vegetables and spices.
For the vegetables I like to use:
- red bell pepper
You can easily sub in any veggies you have on hand. Broccoli, zucchini, yellow squash, mushrooms, and spinach would also be good in this vegetable soup.
For the spices and flavor, I add:
- fresh ginger (if you don’t have fresh ginger, you can use ground ginger. I keep fresh ginger in the freezer at all times. It will keep for months and it is easy to grate when it is frozen)
- bay leaf
- cayenne pepper (I use a little so the soup isn’t spicy, it just adds a nice kick. If you want more spice, you can add more)
I love using turmeric in this soup because turmeric is so good for you and I love the warming flavor it adds. Turmeric and its most active compound curcumin, have been proven to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis. Plus, turmeric and cauliflower are a match made in heaven, have you tried my Turmeric Roasted Cauliflower? SO good! And turmeric isn’t hard to find, you can buy it at any grocery store in the spice aisle.
For a protein boost, I add chickpeas to the soup. If you wanted to bulk up the soup, you could add in quinoa, pasta, or farro. You could also add in chicken.
How to Make Homemade Vegetable Soup
Homemade soup is the BEST, so much better than canned soup, and it’s so easy to make at home. I like to make a big pot so I can eat leftovers all week. Trust me, you will want to eat this healthy soup every day because it is so delicious!
- Make sure you have a big pot to make the soup.
- Heat the olive oil over high heat and add the onion, carrots, celery, and red pepper. Cook until the vegetables are tender, about 5 minutes. You will want to stir the vegetables occasionally so they don’t stick to the bottom of the pan and so they cook evenly. Add the garlic and cook for two additional minutes.
- Add the cauliflower florets, bay leaf, turmeric, ginger, paprika, cayenne pepper, and salt. Pour in the vegetable broth and bring to a boil. Reduce heat to simmer and let the soup simmer until the cauliflower is tender, about 15 minutes.
- Stir in the chickpeas and chopped kale. Taste and season with additional salt, if necessary.
- Ladle the soup into bowls and serve warm.
- The soup will keep in the refrigerator for up to 1 week.
How to Freeze Vegetable Soup
You can freeze vegetable soup. In fact, I highly recommend freezing vegetable soup so you always have a healthy meal on hand. To freeze, let the soup cool completely. Pour the soup into a freezer container or freezer bag and freeze for up to 2 months. You can freeze a big portion of soup or you can divide the soup up into individual portions. I like to freeze individual portions for a great grab and go healthy lunch! Defrost and heat in the microwave or on the stovetop.
More Healthy Soup Recipes:
Turmeric Chickpea Vegetable Soup
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 carrots chopped
- 2 celery ribs chopped
- 1 red bell pepper seeds removed and chopped
- 3 cloves garlic minced
- 3 cups small cauliflower florets
- 1 bay leaf
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 6 cups vegetable broth
- 1 15 oz can chickpeas, rinsed and drained
- 1 1/2 cups chopped kale
- In a large pot, heat the olive oil over high heat. Add the onion, carrots, celery, and red pepper. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Stir in the cauliflower and add the bay leaf, ginger, turmeric, paprika, cayenne pepper, and salt. Stir until veggies are coated in spices. Pour in the vegetable broth and bring to a boil. Reduce heat to simmer and let the soup simmer until the cauliflower is tender, about 15 minutes.
- Stir in the chickpeas and chopped kale. Taste and season with additional salt and black pepper, if necessary.
- Ladle the soup into bowls and serve warm.
Have you tried this recipe?
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I love the look of this soup. The amount per serving doesn’t seem right. How many calories per cup of soup?
I agree that the nutrition facts look weird. I’d be shocked if a 100 calorie serving contained 1365mg of salt!
Yikes, that is for sure off! Sorry! I will try to figure out what is going on.
Oooh, this soup is a golden goddess!
I made this soup over this snowy weekend and I love the warmth of the flavors! I used ground chipotle pepper instead of cayenne, and went easy on it based on the reviews, but the subtle heat of that combined with the natural warmth of the turmeric was lovely in this cold weather. I left out the chickpeas to make it whole30 compliant, but added a side of baked sweet potato w/ ghee and I couldn’t have been happier!
What a meal! Glad you loved the soup!
This was super good, but I will definitely reduce the amount of cayenne. Will definitely make this again.
Yes, if you don’t like a kick you can reduce the cayenne. Glad you liked it!
great set of soup ingredients, and yes Trudy, the spices too, thank you for another wonderful recipe
I made this on a really cold night for a husband that was freaking out that it has no meat. He loved it! We both agreed it is a keeper for our weekly recipe rotation because it is the most flavorful vegetable soup we have ever eaten! Loved it!
Glad you loved the soup!
This soup was delicious! I also thought it was a bit too spicy for our liking so will reduce the cayenne next time I make it. I was all out of kale/spinach, celery, and chickpeas so I used zucchini, baby corns, and lentils instead and it worked great! I never thought of doing a turmeric soup and thought this one was a great first.
Glad you enjoyed the soup!
So good! I will be bringing this to my soup group at work this week!
Glad you liked the soup!
This is amazing- delicious and nutritious ! Have made it about 4 times already since discovering it a couple of weeks ago. Will be on regular rotation in our house!
Does this soup freeze well? Are there special instructions for doing so?
We had this for dinner tonight and it was amazing. The flavor of the broth is so good. This may be my new favorite soup!
I thought for sure this soup would not be flavorful enough with the given spices but it is really delicious. I upped the garlic and ginger as I always do which gives it a nice fresh heat. A great healthy winter soup.
This soup is amazing, thank you! It’s versatile, delicious and healthy. It’s a staple in our house.
This looks so amazing, am going to try for sure! Don’t have any kale, could I use some shredded green cabbage instead? Also can this be frozen?
Cabbage would be great and yes, you can freeze it!
Made this for lunch today and it was yum and easy ! Prepping the veggies took the longest but still east! Thanks for sharing this healthy recipe perfect for a chilly day❤️