Green Turmeric Veggie Soup

Tomatillos, turmeric, kale, and carrots come together to make a bright and earthy winter soup.

Saturday was one long allergy attack. The bulk of the day was spent napping/sneezing, cuddling with my cat or Kindle, and being generally unproductive. I did manage to squeeze in a pathetic, wheezy run. More like a shuffle. I also managed to make this awesome soup, which, along with some fatty carbs, helped me feel immensely better. I know that the whole point of turmeric (or at least the whole point of turmeric’s current appeal) is its detox/anti-inflammation ┬áproperties. And I know ┬ápairing it with fatty carbs was totally counterintuitive, but oh well. It made me feel better and that was that.

One of my favorite things to have when I’m not feeling so well is salsa verde. It clears my sinuses without being harsh and has this wonderful comforting nature. The main ingredient in salsa verde is tomatillos, and I happened to have some on hand. Into the soup they went. They thickened the soup considerably, and brought in piquant notes that complimented the turmeric nicely.

I also had carrots and kale on hand, so I threw those in as well for a nice boost of veggies.

This soup is quite versatile. My favorite thing about it ended up being the broth, so if you’re really not feeling well and just want something to sip on, you can totally make this as broth-only. If you want it to be a little more substantial, throw in some cooked rice or canned black beans. A win either way.

Hope this keeps you toasty warm! What are your favorite comfort/feel-better foods?

Green Turmeric Veggie Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 2 big bowls of soup, or 4 side bowls


  • 1 1/4 lbs tomatillos, husks removed
  • 1 lb carrots
  • 4 cups packed kale
  • 3/4 tsp microplane grated garlic
  • 3 tbsp nutritional yeast
  • 1 1/2 tsp turmeric
  • handful of cilantro (optional)
  • 1 large jalapeno, chopped
  • 4 cups water
  • salt to taste


  1. Chop up the carrots and place in a pot over medium heat with 2 cups of water. Add the nutritional yeast and garlic.
  2. Cover and cook for 12 minutes, until carrots begin to soften.
  3. While the carrots are doing their thing, puree the tomatillos
  4. After 12 minutes, add the tomatillos, the turmeric, and the remaining two cups of water to the pot. Cover again. Allow to cook for 8 more minutes.
  5. Add the kale and the jalapeno. Remove from heat, but leave the lid on for about 2 more minutes to allow the kale to wilt.
  6. Add salt to taste.
  7. Serve with love
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