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Ginger Turmeric Tomato Veggie Soup

Prep Time: 20 minutes    Cook Time: 15-20 minutes              Makes: 4-6 servings


  • ½ small onion, diced
  • ½ small leek, thinly sliced
  • 2 cloves garlic, minced
  • 1” piece fresh grated ginger
  • 1” piece fresh grated turmeric
  • 2 small carrots
  • 2 stalks celery
  • ½ bunch broccolini
  • ½ zucchini
  • 1 14-ounce can diced Italian-style tomatoes, no additives
  • 2 cups broth or water
  • 1 handful arugula
  • Salt and pepper to taste


  1. Sweat onions and leeks in 1-2 tablespoons of water or oil in a medium stockpot until translucent, ~5 minutes. Chop carrots, zucchini, celery, and broccolini into small pieces. Add garlic, ginger, and turmeric to pot.
  2. Add remaining ingredients to pot, except for arugula. Bring to a boil, reduce heat and simmer for 10-15 minutes or until carrots are tender. Remove from heat. Add arugula. Cover and allow it to wilt, ~1-2 minutes. Salt and pepper to taste.

Recipe and Image Credit: Rene Maserati

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