Turmeric Vegetable and Wild Rice Broth Soup

This easy Turmeric Broth Soup combines nourishing ingredients like wild rice, lentils, tomatoes, cauliflower and warming spices — turmeric, curry powder and cumin — for a comforting, vegan and gluten-free soup perfect for cool evenings.

Turmeric Broth Soup with Wild Rice

I love soup year-round: summer or winter, a bowl of soup always feels like a hug. This turmeric broth soup is a bright, healthy mix of plant-based ingredients. Hearty vegetables, fiber-rich lentils, protein-packed chickpeas and nutty wild rice simmer in an aromatic golden broth — it’s simple, satisfying, and easy to customize.

You can adapt it to what you have on hand: add more vegetables, swap the grains, or toss in leftover proteins. Here’s the base to get you started.

Ingredients

These ingredients make a generous pot of turmeric broth with wild rice and vegetables:

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 tablespoons fresh ginger, grated
• 5 cloves garlic, minced
• 2 teaspoons salt, plus more to taste
• 2 teaspoons ground turmeric
• 1 tablespoon curry powder
• ½ teaspoon ground cumin
• 12–14 cups vegetable broth or water
• 1 (15-ounce) can crushed tomatoes
• 10 ounces cherry tomatoes or an additional can crushed tomatoes
• ½ cup dry lentils, rinsed
• ½ cup wild rice, rinsed
• 1 small cauliflower, chopped into small florets
• 2 medium zucchini, chopped
• 1 (15-ounce) can garbanzo beans, drained
• 5 ounces fresh spinach or kale
• ½ cup fresh chopped cilantro, plus more for serving
• Additional salt and pepper to taste

This recipe is very flexible — think of it as a “pantry” soup. Use fresh, frozen or leftover vegetables, different grains or pasta, or add shredded chicken or beef if you prefer.

Substitution ideas:

• Swap wild rice for brown rice or long-grain white rice.
• Add pasta instead of rice.
• Use shredded chicken or stew meat for a non-vegetarian version.
• Add other vegetables like carrots, celery, bell peppers, butternut squash or sweet potatoes.

Instructions

1. Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the diced onion and sauté 5–6 minutes, stirring occasionally, until softened.
2. Add the grated ginger and minced garlic and cook about 1 minute. Stir in the salt, ground turmeric, curry powder and cumin and cook, stirring, for another minute to bloom the spices.
3. Add the vegetable broth (or water), crushed tomatoes, cherry tomatoes, rinsed lentils and rinsed wild rice. Stir, bring to a boil, then reduce heat and simmer, covered, about 30 minutes.
4. Add the chopped cauliflower, zucchini, drained garbanzo beans, and the greens (spinach or kale) along with the chopped cilantro. Return to a gentle boil, cover and simmer 10–15 minutes more, until the vegetables and lentils are tender.
5. Remove from heat. Taste and adjust seasoning with additional salt and pepper. Serve garnished with extra chopped cilantro and, if desired, hot sauce or grated cheese for non-vegan eaters.

Notes

This soup is vegan, dairy-free, plant-based and gluten-free when made with vegetable broth. It stores well in the refrigerator for several days and also freezes nicely in portions.

Nutrition (per serving, approximate)

Calories: 300 kcal | Carbohydrates: 53 g | Protein: 14 g | Fat: 5 g | Fiber: 12 g

Nutrition information is an estimate and should be used as a guideline.

If you try this Turmeric Broth Soup with Wild Rice, leave a comment and share how you customized it — I’d love to hear your variations.