This easy turmeric quinoa vegetable soup is comforting and cozy. Packed with warm spices, colorful vegetables, chickpeas and light coconut milk, it makes a nourishing dinner that’s vegan, dairy-free and gluten-free.
As the holidays bring rich meals and sweet treats, a light, nourishing soup can be the perfect reset. This turmeric quinoa vegetable soup offers bright flavor without heaviness — ideal after a big meal or before a day of baking and festivities.
I usually share a cozy soup around this time every year. This version is stovetop-simmered rather than slow-cooked, but remains quick and simple.
About 15 minutes of prep, a little stirring and simmering, and you’ll have a bowl that’s fresh, fragrant and satisfying.
The soup combines warm turmeric and cumin with garlic and ginger, plus light coconut milk for creaminess. Quinoa and chickpeas add plant-based protein, while a mix of colorful vegetables keeps the dish bright and nourishing.
It fills you up without weighing you down, leaving energy for holiday tasks and traditions — baking, wrapping, movie nights and more.
Oh, Christmas — cozy soups are part of the fun.
Tips & Tricks For This Turmeric Quinoa Vegetable Soup
- Adjust the heat: the recipe calls for a touch of cayenne. If you prefer mild food, reduce or omit the cayenne to taste.
- Quinoa quantity matters: stick to ⅓ cup uncooked quinoa. Adding more can make the soup too thick. Use light coconut milk to keep the broth more fluid and soup-like.
- Swap vegetables freely: feel free to substitute similar vegetables — red onion for yellow, a different bell pepper color, or cauliflower instead of broccoli. Just choose vegetables that cook in roughly the same time so everything becomes tender together.
Additional Cozy Soup Recipes You Might Enjoy!
- Dairy Free Tomato Soup
- Vegan Zuppa Toscana
- Mexican Minestrone Soup
- Sweet Potato and Black Bean Soup
- Roasted Garlic Butternut Squash Soup
- Chard and Lentil Vegetable Soup
- Sweet Potato Chicken Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Turmeric Quinoa Vegetable Soup
4 to 6 servings
15 minutes
40 minutes
55 minutes
This turmeric quinoa vegetable soup is comforting and cozy. Warm spices, colorful vegetables, chickpeas and light coconut milk create a nourishing, plant-based dinner that’s vegan, dairy-free and gluten-free.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (1-inch) piece ginger, grated
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- 2 large carrots, peeled and chopped
- 1 medium red bell pepper, chopped
- 3 cups chopped bite-sized broccoli florets
- 1 (14 ounce) can diced fire-roasted tomatoes
- 1 (14 ounce) can light coconut milk
- 4 cups low-sodium vegetable broth
- ⅓ cup uncooked quinoa, rinsed
- 1 (15 ounce) can chickpeas, drained and rinsed
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper, or less to taste
- Chopped fresh cilantro, for garnish
Instructions
- Add the olive oil to a large stockpot or Dutch oven over medium heat. When the oil is hot, add the chopped onion and cook about 5 minutes until tender. Stir in the garlic, grated ginger, turmeric and cumin; cook 30 seconds to 1 minute until fragrant.
- Add the carrots, bell pepper, broccoli, diced tomatoes with juices, light coconut milk, vegetable broth, rinsed quinoa, chickpeas, salt, pepper and cayenne. Stir to combine.
- Increase heat to bring the mixture just to a boil. Reduce heat and simmer, stirring occasionally, for 20 to 25 minutes or until the vegetables and quinoa are tender.
- Remove from heat and taste. Adjust salt as needed (an additional ¼ teaspoon is often fine).
- Ladle into bowls and garnish with fresh cilantro before serving.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 246Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 560mgCarbohydrates: 34gFiber: 9gSugar: 7gProtein: 9g
Nutrition data shown is an estimate and for informational purposes only.