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–+ servings
Anti-Inflammatory Golden Detox Soup

Anti-Inflammatory Golden Detox Soup for a Cozy Night In

This Anti-Inflammatory Golden Detox Soup wraps you in warmth and nourishment with turmeric, ginger, and vibrant veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor profile.
  • 1 medium Yellow Onion Any onion can be substituted.
  • 3 cloves Garlic (minced) Use jarred minced garlic if pressed for time.
  • 1 tablespoon Fresh Ginger (grated) Ground ginger can be used as a quick substitute.
For the Spices
  • 1 tablespoon Ground Turmeric Use fresh for potency.
  • 1 teaspoon Ground Cumin Can be swapped with coriander.
  • 1/2 teaspoon Ground Coriander
  • 1/4 teaspoon Freshly Ground Black Pepper
For the Vegetables
  • 1 medium Carrot (sliced) Substitute with parsnip or sweet potato.
  • 1 cup Cauliflower Florets Broccoli can be used in a pinch.
  • 1 cup Broccoli Florets
For the Soup
  • 4 cups Low-Sodium Vegetable Broth Chicken broth can be used for added flavor.
  • 1 cup Canned Coconut Milk Full-fat is best; substitute with cashew butter for a nut-free option.
  • 2 cups Baby Spinach (loosely packed) Substitute with kale.
  • 1 tablespoon Fresh Lemon Juice Fresh is best.
  • 1/2 teaspoon Sea Salt Adjust based on broth saltiness.
For Garnishing
  • 2 tablespoons Fresh Cilantro (chopped) Could replace with parsley if preferred.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one diced yellow onion and sauté for 4-5 minutes until translucent.
  2. Stir in 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Cook for about 1 minute until fragrant.
  3. Add 1 tablespoon of ground turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of freshly ground black pepper. Toast the spices for 30-60 seconds.
  4. Add 1 sliced medium carrot, 1 cup of cauliflower florets, and 1 cup of broccoli florets. Sauté for 2-3 minutes.
  5. Pour in 4 cups of low-sodium vegetable broth, bring to a gentle boil, then reduce to a simmer for 12-15 minutes.
  6. Stir in 1 cup of canned coconut milk and add 2 cups of baby spinach, cooking for an additional 1-2 minutes.
  7. Remove from heat and mix in 1 tablespoon of fresh lemon juice and adjust seasoning with 1/2 teaspoon of sea salt.
  8. Ladle into bowls and garnish with 2 tablespoons of chopped fresh cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 300IUVitamin C: 50mgCalcium: 60mgIron: 2mg

Notes

Use fresh turmeric and ginger for maximum health benefits and adjust the spices according to your taste.

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