Vegan Turmeric Broth Detox Soup #vegan #detox

This Turmeric Broth Detox Soup is a naturally healing, soothing and comforting, Ayurvedic soup that is highly customizable to your needs. Vegan and GF adaptable!

Turmeric Detox Broth! Healthy and cleansing, turmeric is soothing and healing, full of powerful antioxidants and inflammation fighters that aid and restore the liver, giving it a little help. The best part is… all the ways you can customize the broth! Watch the quick video to see my very favorite version!

The Turmeric Detox Broth is a delicious base, or “jumping off point” to whichever direction you want to take it. Keep it vegan by adding noodles, greens and legumes, or add leftover chicken, rice and spinach. It’s pretty fool-proof once you have the nutritious fragrant broth made, which takes about 15- 20 minutes. When its done, it’s rich and flavorful and just slightly spicy, which of course you can elevate or minimize. I always feel like I’m giving my body such a gift when I make this.

It’s perfect when feeling under the weather- soothes the tummy, clears the sinuses, helps with muscle aches and fatigue, and even soothes headaches!

You’ll Need:


  • 1–2 tablespoons olive oil ( or ghee)
  • 1 onion- diced
  • 1 tablespoons fresh ginger, grated or finely minced
  • 4–5 garlic cloves- grated or finely minced
  • 1–2 teaspoons turmeric powder (or 2–3 teaspoons fresh turmeric, finely grated – or a little of both, see notes)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¾ – 1 teaspoon salt
  • 4 cups water
  • 4 cups veggie or chicken stock
  • ¼ teaspoon cayenne, or more to taste
  • Squeeze of lime juice or lemon juice ( to taste) or 1-2 teaspoons apple cider vinegar ( to taste)

Other Soup Options:

Middle Eastern “Minestrone”

  • ½ cup basmati rice (dry) or pasta, quinoa (or 1 1/2 cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes ( or use 1–2 cups fresh, diced tomatoes)
  • season with lime and salt to taste, a drizzle of olive oil and fresh cilantro leaves

Chickpea Cauliflower Kale Noodle:

  • 1– 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles ( rice noodles are good)
  • 1–2 cups chopped cauliflower ( optional)
  • 2 large handfuls chopped kale
  • squeeze of lime

Garnish with fresh herbs: cilantro, scallions, dill, serve with lime and drizzle of olive oil.

Other optional additions: carrots, celery, fennel, broccoli, celery root, cauliflower, tomatoes, bell pepper, greens and to make it creamy, add coconut milk if you like!!!


  1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute 2-3 minutes until eh garlic is fragrant and golden. Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.
  2. Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  3. Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)
  4. Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )


If you are cooking the broth for any length of time, uncovered, remember it will reduce –intensifying the flavor and salt –so you may need to add more water, to dilute the intensity. Dilute the broth to your own taste.

  1. Using ground turmeric gives the soup this lighter golden color you see in the photographs. Fresh grated turmeric gives the broth a deeper color, but incredible flavor. Often I’ll use a little of both (because I like color AND flavor!). Up to you. 😉 If you are new to turmeric, start conservatively, it has a very distinct flavor, that may be an acquired taste for some.
  2. A small drizzle of olive oil ( melted ghee or coconut oil) over the soup helps the nutrients in turmeric to bind and more easily absorb into the body. You can also add coconut milk for a creamy version.