Turmeric Detox Soup with Spinach and Chickpeas
A nourishing soup featuring anti-inflammatory turmeric, earthy mushrooms, and tender vegetables in a flavorful broth. The combination of ginger, garlic, and turmeric creates a warming base while chickpeas add protein and fiber. Fresh spinach wilts into the hot soup at the end, providing vibrant color and nutrients. A hint of chipotle powder adds subtle smokiness, balanced by bright lime juice. Perfect for cold days when you want something both comforting and healthful. This version builds deep flavor by blooming the spices and deglazing with broth to capture all the aromatic fond from the bottom of the pot.
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 Tbsp ginger, grated
- 5 cloves garlic, minced
- 2 tsp turmeric
- ½ tsp salt
- 8 cups chicken or vegetable broth, low-sodium, divided
- 8 oz mushrooms, sliced
- 2 cups cauliflower, florets
- 1 15 oz can chickpeas, drained
- 1 tsp chipotle powder
- 1 Tbsp lime juice
- 16 oz spinach, coarsely chopped
Instructions
- 1
Heat olive oil in Dutch oven over medium-high heat
- 2
Add onion and sauté
- 3
Turn heat to medium-low and add ginger
- 4
Cook ginger
- 5
Add garlic and cook
- 6
Add turmeric and salt and cook to bloom the spice
- 7
Add mushrooms along with chicken broth and cook
- 8
Scrape up brown bits from bottom of pan as mushrooms cook
- 9
Pour remaining broth, chickpeas and cauliflower into pot and bring to boil over high heat
- 10
Reduce heat to medium-low and cook until cauliflower is tender
- 11
Stir chopped spinach into Dutch oven and cook until spinach is bright green
- 12
Finish by stirring in chipotle powder and lime juice
Tips
Bloom the turmeric and spices in oil to release maximum flavor and avoid any raw spice taste
Scrape up the browned bits from the bottom of the pan when adding broth - this fond adds deep umami flavor to the soup
Add spinach at the very end and cook just until bright green to preserve nutrients and prevent overcooking
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently on stovetop.
Can be made 1 day ahead. Add spinach when reheating to maintain color and texture.
Serve hot with crusty bread or crackers. Garnish with extra lime juice if desired.
Common Mistakes
Don't skip blooming the turmeric to avoid raw spice flavor
Don't overcook spinach to prevent it from becoming mushy and losing nutrients
Substitutions
FAQ
Can I make this soup vegan?
Yes, simply use vegetable broth instead of chicken broth. All other ingredients are already plant-based.
Can I freeze this soup?
Yes, freeze for up to 3 months. Note that spinach texture may change slightly after freezing and thawing.
What if I don't have chipotle powder?
Substitute with smoked paprika for similar smoky flavor, or use regular paprika plus a pinch of cayenne for heat.