This turmeric cabbage soup is warm, comforting, and packed with feel-good anti-inflammatory ingredients.
It’s a nourishing bowl of veggies simmered in a flavorful broth that’s perfect for chilly days or a gentle reset.
Why You’ll Love This Recipe
Loaded with immune-boosting veggies and spices
Perfect for detoxing or light meals
Naturally vegan and gluten-free
Easy one-pot meal for any night of the week
What You’ll Need (Ingredient Highlights)
Cabbage – Adds volume, fiber, and mild sweetness
Carrots and celery – Classic soup base for subtle flavor and crunch
Garlic and onion – Essential aromatics for depth
Diced tomatoes – Bring tang and body to the broth
Vegetable broth – A light but flavorful base
Turmeric and cumin – Anti-inflammatory spices with earthy flavor
Lemon juice – Brightens and balances the richness
Pro Tips Before You Start
Use freshly minced garlic and fresh lemon juice for best flavor
Add a pinch of chili flakes for heat if desired
Chop veggies uniformly for even cooking
Let the soup rest a bit before serving to allow flavors to meld
How to Make Turmeric Cabbage Soup
Step 1: Sauté the Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery.
Cook for 5–7 minutes until softened. Stir in the garlic and cook for 1–2 minutes more.
Step 2: Add Cabbage and Spices
Add chopped cabbage, turmeric, cumin, paprika, and black pepper.
Stir to coat the vegetables evenly in the spices.
Step 3: Simmer the Soup
Pour in the vegetable broth and diced tomatoes with juice.
Stir well and bring to a simmer.
Cover and reduce heat to low. Simmer for 25–30 minutes until cabbage is tender.
Step 4: Finish and Serve
Season with salt to taste and stir in lemon juice for brightness.
Garnish with fresh parsley if desired and serve warm.
Serving Ideas
Serve with crusty bread or flatbread for a heartier meal
Top with avocado slices or a swirl of coconut cream
Pair with a simple grain like quinoa or brown rice
Variations / Substitutions
Add chickpeas or white beans for added protein
Use chicken broth for a non-vegan version
Swap cabbage with kale or Swiss chard if preferred
Add a splash of coconut milk for a creamier texture
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days
Reheat on the stovetop or microwave until warmed through
Freeze for up to 2 months—thaw overnight in the fridge before reheating
FAQs
Is this turmeric cabbage soup spicy?
No, it’s flavorful but not spicy. Add chili powder or red pepper flakes if you want heat.
Can I make this in a slow cooker?
Yes! Sauté the base veggies first, then transfer everything to a slow cooker.
Cook on low for 6–8 hours.
Is turmeric good for you?
Yes! Turmeric is known for its anti-inflammatory and antioxidant properties.
Can I use red cabbage?
You can, but it will change the color of the soup and may alter the flavor slightly.
What’s the best broth to use?
Vegetable broth keeps it light, but chicken broth adds a richer flavor.
How do I make it more filling?
Stir in lentils, quinoa, or shredded chicken for added protein.
Final Thoughts
This turmeric cabbage soup is the ultimate cozy comfort food when you want something light, nourishing, and easy.
It’s full of vibrant vegetables and grounding spices that’ll leave you feeling satisfied and refreshed.
