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!
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!