Turmeric Vegetable Soup Recipe (Vegan, Gluten Free, High Protein)

This Instant Pot Turmeric Vegetable Soup Recipe Is:

• Creamy
• Earthy
• Satisfying
• Bright
• Packed with plant protein
• Versatile
• Vegan, gluten free, dairy free

What’s In This Creamy Turmeric Vegetable Soup Recipe?

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Onion
• Carrots
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Celery
• Potatoes
• Dried Pinto Beans: which give this soup a thick consistency and loads of protein. I love the mild neutral flavor of these pinto beans, which add to the creaminess of the soup without any dairy.
• Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  Start with a low sodium broth or bouillon, and add more salt later if needed.
• Turmeric: I love the flavor and amazing color of this organic turmeric. Aside from the amazing healthy benefits of turmeric, it adds a really nice flavor to the soup.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  This pepper is the same price is buying pre-ground, and has a million times more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend.  Not only delicious in this soup, also helps your body absorb the turmeric better.
• Parsley for a bright and herby flavor

How Do I Make This Detox Vegetable Turmeric Soup?

Instant Pot / Pressure Cooker Instructions

• In the instant pot, add the olive oil and set to Sauté mode.  To the oil, add the onion and stir for a few minutes until the onion begins to soften.  Add the carrots, celery, potatoes, white beans, water, garlic salt, and turmeric. Stir to combine.
• Set the Instant Pot to Pressure Cook (or Manual mode), and cook on high pressure for 40 minutes.
• Allow the Instant Pot to naturally release afterwards.
• Blend soup with an immersion blender.  Top with fresh parsley and black pepper… enjoy!

Other Vibrant and Healthy Soups We Love!

Get the Same Ingredients I Use For My Healthy Turmeric Vegetable Detox Soup Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

As always, if you make this Instant Pot Turmeric Soup be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Turmeric Vegetable Soup

The Herbeevore

This Turmeric Vegetable Soup blends fresh vegetables, high protein beans, and warm spices together into a healthy hearty soup. A fantastic vegan meal prep lunch!  Cook once, and enjoy healthy meals throughout the week.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Lunch, Soup

Cuisine American

Servings 8

Calories 283 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 red onion diced
• 3 carrots sliced
• 4 stalks celery chopped
• 4 potatoes roughly chopped
• 2 cups dried white beans
• 8 cups water
• 1/2 teaspoon garlic salt
• 1/2 teaspoon turmeric
• 1/2 cup fresh parsley
• freshly ground Tellicherry Black Pepper

Cook ModePrevent your screen from going dark

Instructions

 

Stove Top Instructions

• To a large pot, add the olive oil, onion and stir for a few minutes until the onion begins to soften for 4-5 minutes.  Add the carrots, celery, potatoes, canned white beans, water, garlic salt, and turmeric. Stir to combine.
• Cover and simmer for 30 minutes until vegetables begin to soften.
• Blend soup with an immersion blender.  Top with fresh parsley and black pepper... enjoy!

Instant Pot / Pressure Cooker Instructions

• In the instant pot, add the olive oil and set to Sauté mode.  To the oil, add the onion and stir for a few minutes until the onion begins to soften.  Add the carrots, celery, potatoes, white beans, water, garlic salt, and turmeric. Stir to combine.
• Set the Instant Pot to Pressure Cook (or Manual mode), and cook on high pressure for 40 minutes.
• Allow the Instant Pot to naturally release afterwards.
• Blend soup with an immersion blender.  Top with fresh parsley and black pepper... enjoy!

Notes

If you don't have an instant pot, use 3 cans of dried white beans (drained) and cook the rest on the stove top for about 30 minutes.  Blend at the end!

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 283kcalCarbohydrates: 53gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 192mgPotassium: 1477mgFiber: 11gSugar: 4gVitamin A: 4149IUVitamin C: 28mgCalcium: 158mgIron: 6mg

Keyword Detox Turmeric Soup, Instant Pot Turmeric Soup, Pinto Bean Soup Instant Pot, Turmeric Soup with Vegetables, turmeric vegetable soup, Vegan Turmeric Soup, vegetable turmeric soup

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