This light, warm, and flavorful soup is filled with ingredients that promote digestive health and combat inflammation, making it ideal for a post-holiday reset. It’s packed with fiber, antioxidants, and nutrients that support overall wellness.

Ingredients

2 tbsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 tbsp fresh ginger, minced

1 tsp turmeric powder (or 1 tbsp fresh turmeric, grated)

1 medium carrots, peeled and sliced

1 sweet potato, peeled and diced

1 small zucchini, diced

1 cup cauliflower florets

6 cups vegetable broth (low sodium)

1 can (14 oz) coconut milk (optional for creaminess)

1 cup spinach or kale

1 tbsp apple cider vinegar

Juice of 1 lemon

Salt and pepper to taste

Fresh parsley or cilantro for garnish 

Directions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, ginger, and turmeric, stirring for another minute until fragrant.

Add the veggies:

Toss in the carrots, sweet potato, zucchini, and cauliflower, stirring to coat them in the spices. Cook for 5 minutes, allowing the vegetables to soften slightly.

Simmer:

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes until the vegetables are tender. Stir in the spinach or kale, apple cider vinegar, and lemon juice. 

Let it simmer for an additional 5 minutes to wilt the greens and meld the flavors. If you’re adding coconut milk, then pour it in at this stage to create a creamy texture.

Season and serve: 

Taste the soup and season with salt and pepper to your liking. Serve hot, garnished with fresh parsley or cilantro.