Turmeric-infused Vegetarian Soup

Can add a swirl of olive oil and balsamic or a little goat cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.

Step 2

Add the sliced carrots, diced celery, and zucchini to the pot. Sauté for a few minutes until the vegetables start to soften.

Step 3

Stir in the diced tomatoes, vegetable broth, ground turmeric, ground cumin, and paprika. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are tender.

Step 4

Once the soup is ready, remove it from the heat. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. Be cautious of the hot liquid when using a regular blender, and blend in batches if needed.

Step 5

Return the soup to the pot and heat it gently over low heat. Adjust the seasoning if necessary.

Step 6

Serve the turmeric-infused vegetarian soup hot, garnished with fresh cilantro or parsley. You can also add a squeeze of fresh lemon juice for an extra tangy twist, if desired.