Turmeric Broth Soup with Wild Rice and Vegetables

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.

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

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

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.

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Easy Turmeric Broth Soup with Wild Rice and Vegetables

4.82 from 11 votes

Chef: Jessica 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

 

US CustomaryMetric

 

1x2x3x

• 1 tbsp olive oil1 tbsp olive oil
• 1 large yellow onion (diced)1 large yellow onion (diced)
• 2 tbsp fresh ginger (grated)2 tbsp fresh ginger (grated)
• 5 cloves garlic (minced)5 cloves garlic (minced)
• 2 tsp salt2 tsp salt
• 2 tsp ground turmeric2 tsp ground turmeric
• 1 tbsp curry powder1 tbsp curry powder
• 1/2 tsp ground cumin1/2 tsp ground cumin
• 12-14 cups vegetable broth or water12-14 cups vegetable broth or water
• 1 (15 ounce) can crushed tomatoes1 (15 ounce) can crushed tomatoes
• 10 ounces cherry tomatoes OR 1 more can crushed tomatoes10 ounces cherry tomatoes OR 1 more can crushed tomatoes
• 1/2 cup dry lentils (rinsed)1/2 cup dry lentils (rinsed)
• 1/2 cup wild rice (rinsed)1/2 cup wild rice (rinsed)
• 1 small cauliflower (chopped into small florets)1 small cauliflower (chopped into small florets)
• 2 medium zucchini (chopped)2 medium zucchini (chopped)
• 1 (15 ounce) can garbanzo beans (drained)1 (15 ounce) can garbanzo beans (drained)
• 5 ounces fresh spinach or kale5 ounces fresh spinach or kale
• 1/2 cup fresh chopped cilantro (plus more for serving)1/2 cup fresh chopped cilantro (plus more for serving)
• Additional salt and pepper (to taste) Additional salt and pepper (to taste)

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

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