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Home » Soup + Stew » Turmeric Broth Soup with Wild Rice and Vegetables

Turmeric Broth Soup with Wild Rice and Vegetables

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 6, 2020
4.80 from 25 votes


Last Updated June 6, 2020 | 2 Comments

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1.7K shares
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vegetarian turmeric broth soup with lentils and wild rice

This easy Turmeric Broth Soup is a powerhouse of healthy ingredients including wild rice, lentils, tomatoes, cauliflower, and flavorful spices including turmeric, curry powder, and cumin. A comforting vegan and gluten-free soup recipe perfect for chilly nights.

Hands holding a white  bowl filled with nourishing turmeric broth soup filled with cailiflower, lentils, chickpeas, spinach, tomatoes, and wild rice.

Turmeric Broth Soup with Wild Rice

I am a year-round soup lover. Summer, winter, hot or cold, soup feels good any time, anywhere. From classic chicken noodle soup to luscious butternut squash soup, aromatic Vietnamese pho and Mexican albondigas, soup is like a big hug (and I really like hugs). 

Anyway, this turmeric broth soup is an incredible mix of healthy, feel-good, plant-based ingredients. Hearty vegetables, fiber-packed lentils, healthy chickpeas, and delicious wild rice are all surrounded by an irresistible and aromatic golden turmeric broth. It’s good stuff, you guys.

The best part? Make it your own by adding all your favorites and skipping the rest. Let’s make some.

RELATED: Healthy Curried Kale and Cauliflower Turmeric Soup

Large Staub Dutch oven filled with turmeric broth and wild rice soup.

Ingredients

Here’s what you’ll need to make this turmeric broth and wild rice soup,

  • Onion
  • Ginger
  • Garlic
  • Ground turmeric 
  • Curry powder
  • Ground cumin
  • Water, vegetable broth, chicken stock, or bone broth
  • Tomatoes
  • Lentils
  • Wild rice
  • Cauliflower
  • Zucchini
  • Chickpeas
  • Spinach 
  • Cilantro

This is what I sometimes refer to as a “trash soup” because, like a trash can, it welcomes just about anything. From fresh to frozen to nearly-spoiled vegetables, canned or dry beans and lentils, leftover rice to freshly cooked rice. Dig through your pantry, cupboards, and refrigerator. Something look good? Toss it in.

Possible substitutions or additions:

  • Rice (since wild rice isn’t really a type of rice at all) – try brown rice or long-grain white rice.
  • Pasta
  • Shredded chicken or stew meat
  • Vegetables – carrots, celery, bell pepper, chard, butternut squash, sweet potatoes

White bowls filled with vegetables, lentils, garbonzo beans, and wild rice, and fresh cilantro.

More Soup Recipes,

Hamburger Soup Recipe (Beef and Macaroni Soup)

Easy Chicken and Rice Soup Recipe

Roasted Red Pepper and Tomato Soup

Ginger Garlic Noodle Soup with Bok Choy

If you try making this Turmeric Broth Soup Recipe with Wild Rice, please leave me a comment and let me know! I always love to hear your thoughts.

White bowls filled with vegetables, lentils, garbonzo beans, and wild rice, and fresh cilantro.

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White bowls filled with vegetables, lentils, garbonzo beans, and wild rice, and fresh cilantro.

Easy Turmeric Broth Soup with Wild Rice and Vegetables

4.80 from 25 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Delicious and healthy, this mix of vegetables, spices, and lentils in this Easy Turmeric Broth Soup with Wild Rice and Vegetables is an easy vegetarian dinner perfect for chilly winter nights.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Cuisine American, Indian
Servings 6 servings
Calories 300 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 large yellow onion - diced
  • 2 tablespoon fresh ginger - grated
  • 5 cloves garlic - minced
  • 2 teaspoon salt
  • 2 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • 12-14 cups vegetable broth or water
  • 1 (15 ounce) can crushed tomatoes
  • 10 ounces cherry tomatoes OR 1 more can crushed tomatoes
  • ½ cup dry lentils - rinsed
  • ½ cup wild rice - rinsed
  • 1 small cauliflower - chopped into small florets
  • 2 medium zucchini - chopped
  • 1 (15 ounce) can garbanzo beans - drained
  • 5 ounces fresh spinach or kale
  • ½ cup fresh chopped cilantro - plus more for serving
  • Additional salt and pepper - to taste
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Instructions
 

  • Add olive oil to a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the onion and sauté for 5-6 minutes, stirring occasionally. Add the fresh ginger and garlic to the onion and stir well to combine. Sauté for approximately 1 minute before stirring in the salt, ground turmeric, curry powder, and cumin in the onion. Stir continuously for one minute.
  • Add the vegetable broth (or water), crushed tomatoes, cherry tomatoes, lentils, and wild rice to the pot. Mix well and bring to a boil. Reduce heat to low and simmer, covered, for approximately 30 minutes.
  • Add the chopped cauliflower, zucchini, garbanzo beans, kale, and cilantro to the pot. Return to a boil and cover. Simmer for 10-15 minutes, or until vegetables and lentils are fully cooked.
  • Remove from heat and season with salt and pepper, to taste. Garnish with fresh chopped cilantro, Tabasco sauce, or grated cheese, if desired.

Jessica's Notes

This recipe is vegan, dairy-free, plant-based, and gluten-free.
Originally published on February 6, 2018

Nutritional Information

Calories: 300kcal | Carbohydrates: 53g | Protein: 14g | Fat: 5g | Sodium: 2810mg | Potassium: 829mg | Fiber: 12g | Sugar: 12g | Vitamin A: 3825IU | Vitamin C: 76mg | Calcium: 88mg | Iron: 3.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Tumeric Broth, Tumeric Soup, Tumeric Vegetables
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.7K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Erin says

    October 25, 2021 at 1:49 pm

    5 stars
    I make this so often! We love it. I use brown rice in place of the wild rice when I don’t have any on hand. Great both ways

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 25, 2021 at 6:48 pm

      Thanks for the lovely feedback Erin 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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