Turmeric Vegetable Soup
A vibrant soup packed with spices and nutrient-dense vegetables for Whole30 success. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 33 minutes, pairs carrots, zucchini, bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 medium carrots
- 1 medium zucchini
- 4 cups bone broth
- 1 teaspoon turmeric
- 1 tablespoon ginger
- 1/2 teaspoon sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Dice 2 medium carrots and 1 medium zucchini into 1/2-inch cubes, then place in a large pot with 4 cups bone broth, 1 teaspoon turmeric, and 1 tablespoon grated ginger.
- Step 2: Bring to a gentle simmer over medium heat (about 3 minutes), then reduce heat to low and cover, cooking for 15 minutes until vegetables are fork-tender and flavors meld.
- Step 3: Stir in 1/2 teaspoon sea salt until dissolved, then serve hot with a sprinkle of fresh parsley for a skin-clearing boost.
