Tumeric Coconut Soup

Winter time means cozy time, but it is also a time where our health tends to get put on the back burner. In the summer eating your fruits, vegetables and other raw foods that can give us essential vitamins can be easy with the heat- for me anyways. When the cold comes (especially here in Canada) we seek comfort from our food, warm cozy food. However there are many ways to incorporate healthy essential vitamins and minerals into your every day comfort meals and soups are one of my favorite ways to do this.

Benefits of Turmeric

Turmeric is one of the main spices used in curry dishes, it comes as a yellow powder, however it is derived from a root plant and comes from the ginger family. Turmeric has been found to have many medicinal uses, and studies have found that using turmeric ingestion’s you can help treat depression, osteoarthritis, high cholesterol and Hay fever. Turmeric can be helpful in general digestion health, can help clear skin, and in one table spoon has 16% of your recommended Iron for the day. One important thing to note is that studies have shown that you need to combine black pepper with turmeric in order for your body to be able to obsorbe the nutrients and benefits of the turmeric. This is an easy step for every table spoon of turmeric I add 1 teaspoon of black pepper.

Adding turmeric into your every day life is simple, for example I always add turmeric to my vegan mac and cheese, curry, vegan egg salad, tofu scramble, and many soups.


This soup can be as complex or simple as you like, the two main ingredients are Turmeric and Coconut milk, then the rest can be up to you. I have made a variety of soups using this broth, always turn out amazing, however this is my favorite. I love creating recipes that are versatile and can be made with almost anything in your fridge, this in my opinion is the cheapest way to cook! I hate recipes that require 10 different items that you don’t have in your kitchen, this takes more time and more money to cook one meal. My goal is to create a variety of recipes anyone can cook as long as they have the basics in their cupboards already. Don’t be afraid to be creative with this soup.


  • 1 can coconut milk
  • two table spoons turmeric
  • 1 and a half cups water
  • 1 garlic clove,
  • 1/4 of a white onion
  • 1/4 of a red pepper
  • 1 celery stock
  • 2 teaspoons black pepper
  • salt to taste
  • 1 tsp of thyme
  • ‘beef’ bouillon cube (mine are accidentally vegan, many are or there are vegan options) or use vegetable broth or omit entirely
  • 1 cup pasta (I used half a cup of large shells and Pastina)


Step one: I started by sweating the onion and garlic, with the turmeric and a bit of water. I added diced pepper and celery next as well as black pepper.

Step two: Add the water and coconut milk in next, along with the bouillon cube or if you’re using vegetable stock omit the water.

Step three: Bring to a boil, add the thyme, salt to taste and pasta, when the pasta is cooked thoroughly remove from heat. Serves three

I’ve made this soup with crispy tofu, or Fusilli noodles instead, cilantro is also an amazing edition. The broth on its own is an amazing and then you can great creative afterwards in what you want to put in the soup. Please share any recreations with me if you end up making this soup! If you want to see my other creations follow my Instagram! I post healthy vegan meals almost every day @thelazyfitvegan.

Sources I used to create this blog post: https://www.webmd.com/vitamins/ai/ingredientmono-662/turmeric https://www.turmericforhealth.com/turmeric-queries/black-pepper-with-turmeric-for-absorption

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