Cream of vegetable soup with turmeric and 6 vegetables

Cream of Vegetable Soup with Turmeric and 6 Vegetables: A Nourishing, Flavorful Delight

Soup is the ultimate comfort food, especially when it’s packed with wholesome vegetables and infused with aromatic spices. This Cream of Vegetable Soup with Turmeric takes comfort to a whole new level. With a rich, creamy texture, six different vegetables, and the warm golden flavor of turmeric, this soup is as nutritious as it is delicious.

Not only does this soup warm you up on chilly days, but it also provides a boost of vitamins, minerals, and antioxidants from a variety of colorful vegetables. Turmeric, known for its anti-inflammatory properties, adds a subtle, earthy depth to the flavor, making each spoonful both soothing and revitalizing.

Why You’ll Love This Cream of Vegetable Soup

This creamy, velvety soup is:

Packed with Nutrients: The six vegetables provide a wide range of vitamins and minerals that support overall health.
Perfectly Creamy: A combination of vegetables and a splash of cream creates the ideal silky texture that you crave in a comforting soup.
Flavored with Turmeric: This spice not only gives the soup its golden hue but also offers anti-inflammatory benefits, helping to reduce inflammation and promote digestion.
Customizable: Feel free to experiment with your favorite vegetables or adjust the seasonings to your taste.

Let’s dive into how to make this Cream of Vegetable Soup with Turmeric.

Ingredients You’ll Need

For this soup, you’ll need a variety of vegetables to create a harmonious blend of flavors and textures. These six vegetables provide a balance of sweetness, earthiness, and savory depth.

Vegetables:

1 large carrot, peeled and chopped
1 medium potato, peeled and cubed (for creaminess)
1 cup cauliflower florets
1 small zucchini, chopped
1/2 cup green peas (fresh or frozen)
1/2 cup corn kernels (fresh, frozen, or canned)

Other Ingredients:

1 tablespoon olive oil (or butter)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin (optional, for extra depth)
1/4 teaspoon black pepper
4 cups vegetable broth (or water)
1/2 cup coconut milk (or heavy cream for a richer texture)
Salt to taste
Fresh herbs like parsley or cilantro for garnish (optional)
A squeeze of lemon or lime juice (optional, for brightness)

Step-by-Step Instructions

1. Prepare the Vegetables:

Begin by preparing all your vegetables. Peel and chop the carrot, potato, and zucchini. Break the cauliflower into florets, and measure out your peas and corn. Having everything ready to go will help streamline the cooking process.

2. Cook the Aromatics:

In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté for 3-4 minutes, until it becomes soft and translucent. Add the garlic and cook for another 30 seconds, stirring to prevent burning. You should begin to smell the fragrant aroma of the onion and garlic.

3. Add the Turmeric and Spices:

Sprinkle the ground turmeric over the sautéed onions and garlic. Stir well to coat the aromatics with the turmeric, letting the spice bloom in the oil for a minute. If you’re using cumin, add it now as well. The spices will infuse the oil, creating a flavorful base for the soup.

4. Add the Vegetables:

Now, add the carrots, potatoes, cauliflower, zucchini, peas, and corn to the pot. Stir everything together to combine with the spices. The vegetables should begin to pick up some color and fragrance.

5. Simmer the Soup:

Pour in the vegetable broth (or water) and bring the mixture to a boil. Once it starts boiling, reduce the heat to a simmer. Let the soup cook uncovered for about 15-20 minutes, or until the vegetables are tender. You can test the tenderness by piercing the vegetables with a fork—they should break apart easily.

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