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Turmeric Vegetable Soup Recipe

This Turmeric Vegetable Soup blends fresh vegetables, high protein beans, and warm spices together into a light and hearty soup. A fantastic vegan meal prep lunch! 
 
Cook once, and enjoy tasty homecooked meals throughout the week.
 
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You know us, we eat soup every week, all year long! I love meal prepping one large batch of soup on Sundays, storing in individual containers in the fridge, and grabbing a easy lunch that is ready to heat.  This Instant pot turmeric soup is unbelievably tasty, loaded with veggies, and will keep you full until dinner. 
 
It’s a great lighter soup for those weeks where you want a better option.  This soup is thick and creamy, but is also dairy free, vegan, and gluten free.

This Instant Pot Turmeric Vegetable Soup Recipe Is:

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

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What’s In This Creamy Turmeric Vegetable Soup Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

 
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How Do I Make This Detox Vegetable Turmeric Soup?

Below are the directions if you have an Instant pot or electric pressure cooker.  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!

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!

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Other Vibrant Soups We Love!

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

If you make this easy turmeric vegetable soup recipe 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 recipes!

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Turmeric Vegetable Soup

Kelly Jensen
This Turmeric Vegetable Soup blends fresh vegetables, high protein beans, and warm spices together into a flavorful hearty soup. A fantastic vegan meal prep lunch! 
5 from 3 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 8
Calories 283 kcal

Ingredients
  

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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Posted in American, Dairy Free, Fall Recipes, Gluten Free, Instant Pot Recipes, Lunches, Meal Prep, One Pot Recipes, Soups, Vegan Recipes, Vegetarian Recipes, Winter Recipes

2 Comments

  1. Pingback:Red Lentil Soup with Coconut Milk Recipe (Vegetarian, High Fiber)

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