Spiced Turmeric and Collagen Vegetable Soup

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A nourishing vegetable soup enriched with turmeric and bioavailable collagen powder, offering antioxidants and a cozy depth of flavor. This soup recipe (vegetarian), ready in about 35 minutes, pairs olive oil, yellow onion, diced, carrots, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 minced garlic cloves
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 6 cups vegetable broth
• 1 medium zucchini, diced
• 2 tbsp bioavailable collagen powder
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables are softened and onions are translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground turmeric, and 1/2 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Pour in 6 cups vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Step 4: Add 1 diced zucchini and simmer for an additional 5 minutes until tender.
5. Step 5: Remove the pot from heat and whisk in 2 tbsp bioavailable collagen powder until fully dissolved.
6. Step 6: Stir in 1 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley before serving warm.