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overhead view of a large bowl of vegetable soup in a ginger turmeric broth

Turmeric Ginger Vegetable Soup Recipe

  • Author: Vicky & Ruth
  • Total Time: 40 minutes
  • Yield: 10 cups (5 servings) 1x
  • Diet: Vegan


This is a simple and easy healthy vegetable soup recipe with a  flavorful turmeric-ginger broth. It’s a great immune-boosting soup to help fight colds and sniffles!


  • 5oz shiitake mushrooms, sliced
  • 1-2 fresh turmeric roots (to taste), peeled and grated
  • 2-inch piece of fresh ginger, peeled and grated
  • 2 large carrots, peeled and sliced
  • 4 cups of ramen or vegetable broth
  • 1 yellow squash, diced
  • 1/4 cup coconut aminos 
  • 2 tbsp soy sauce or tamari (add more to taste)
  • 1 green zucchini, spiralized
  • 2 cups spinach, chopped
  • 1 tbsp toasted sesame oil


  1. Coat the bottom of a large soup pot with cooking spray and heat over medium. Add the mushrooms and cook for about 3 minutes, stirring frequently (if they start to stick to the pan, add a little bit of water or broth
  2. Add the grated turmeric, ginger, and carrots, and continue cooking for 2 more minutes, stirring frequently. Add the water and broth, and bring to a boil. Add the diced yellow squash, coconut aminos, and soy sauce. Reduce the heat and simmer for 15 minutes
  3. Add the spiralized zucchini, spinach, and sesame oil, and continue cooking for 5 more minutes


  1. For added crunch add to the hot soup, some spiralized carrots, zucchini, and yellow squash.
  • Prep Time: 15
  • Cook Time: 25
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian


  • Serving Size: 2 cups
  • Calories: 92
  • Sugar: 6
  • Sodium: 891.5
  • Fat: 3.2
  • Saturated Fat: 0.5
  • Unsaturated Fat: 2.4
  • Trans Fat: 0
  • Carbohydrates: 14.8
  • Fiber: 2.6
  • Protein: 2.7
  • Cholesterol: 0

Keywords: gluten-free, immune boosting, immune support, healthy, oil-free, plant-based, whole plant-based, kosher

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