Spring-Cleansing Turmeric Vegetable Soup

Spring-Cleansing Turmeric Vegetable Soup

Many of us choose to eat a plant-based diet out of compassion and respect for animals, but choosing to fill our plates with fresh fruits and vegetables does more than just protect the natural environment and the animals who call it home. Even if it’s not our primary motivation, eating a whole-foods, plant-based diet has been proven to be a powerful aid in preventing and reversing chronic disease. Each time we sit down to eat in a way that supports the health of the planet, we support our own health in the process.

Eating a diet that’s centered around plants has a natural healing and cleansing effect on the body, especially as we introduce more raw foods, but many of us feel called to take a more active approach in our cleansing and detoxifying process. And now just happens to be the perfect time to do that!

As we move into spring, the days are getting longer and the temperatures are getting warmer. Life is reawakening all over the planet and we start to feel a shift in our own bodies and minds. In Traditional Chinese Medicine, it is thought that the cycles and rhythms of the human body are closely intertwined with nature. During the cold, winter months, our bodies gravitate towards semi-hibernation. We slow down, crave heavier, more comforting foods, and spend more time in leisurely activities like reading and watching movies.

In the spring, as new life emerges and regenerates itself, we feel naturally drawn towards being more active, spending more time outdoors, and eating lighter, more energizing foods. This presents a great opportunity to shed a little excess weight and clean out the toxins that have been accumulated and stored over the course of our winter dormancy.

Spring-Cleansing Turmeric Vegetable Soup

Photo credit: Ingrid DeHart

We recently found a recipe on the Eat Well, Enjoy Life blog that we thought would be perfect for early spring when we’re slowly waking from our winter slumber. It’s a recipe that’s hearty and fulfilling, but light and full of detoxifying ingredients at the same time.

Ingrid DeHart’s vegetable turmeric soup is full of flavorful ingredients and healing spices that will please your palate and give your digestive system the boost it needs to cleanse from the inside out. The turmeric fights inflammation and reduces gas and bloating, while the ginger and garlic stimulate the digestive tract to shed excess mucous and re-balance the intestinal wall. The other ingredients in this recipe, like coconut oil, carrots and kale all have well-known health benefits and healing properties of their own.

No special tools or kitchen skills are required to make this warming, healing soup. Just a knife, a cutting board and a pot to throw everything together in will suffice. If you’re looking to shed a few excess pounds or just want a little more spring in your step as we move into spring, we hope you’ll give our spring-cleansing vegetable turmeric soup a try!

Preparation time is around 20 minutes and the soup will take an additional 30 minutes to cook. One big pot will easily serve a family of 4. Leftovers can be stored in the refrigerator for 2 to 3 days.

Note: You could alter this recipe in a number of ways. We love the combination of flavors that Ingrid has created in this recipe, but the vegetables used are merely suggestions. Feel free to use whatever you have lying around the house or really love. The ginger and garlic do most of the cleansing work in this recipe, but if you’re choosing to avoid hot, stimulating spices and herbs, feel free to omit them. Turmeric is incredibly purifying on it’s own. For those eating a paleo diet, feel free to omit the beans.

This is the perfect time of year to start incorporating lighter, more cleansing foods back into your diet. Thanks to Ingrid DeHart and Eat Well, Enjoy Life for sharing this recipe!

Spring-cleansing Vegetable Turmeric Soup (Vegan, Gluten-free)


  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 2 cups cauliflower, cut into small florets
  • 2 cups kale, stems removed, chopped
  • 1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
  • 2 teaspoons garlic, minced (3-4 cloves)
  • 1 tablespoon fresh ginger, minced or ½ teaspoon ground ginger
  • 6 cups vegetable broth or water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon coconut oil
  • ½ of 15-ounce can white beans, drained and rinsed or 1/2 cup of dried white beans, cooked (optional)
  • Cilantro, chopped for garnish (optional)


  1. Heat the coconut oil in a large soup pot over medium-low.
  2. Add onion and stir. Cook for 5-7 minutes, until the onions begin to brown.
  3. Add carrots and celery, cook for 3-5 more minutes, until the vegetables soften.
  4. Add turmeric, garlic and ginger; stir until the vegetables are coated.
  5. Cook for 1 minute, until fragrant.
  6. Add broth or water, salt, and pepper; stir. Bring to a boil.
  7. Add cauliflower. Cover and reduce heat.
  8. Simmer for 10-15 minutes, until cauliflower is tender.
  9. When the cauliflower is fork tender, add beans and kale.
  10. Cook until the kale is slightly wilted, 2-3 minutes.
  11. Serve hot garnished with cilantro.

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