This Vegan Turmeric Detox Soup is full of warming spices and fresh vegetables to jumpstart your healthy eating regimen or cleanse!
Bring a drizzle of a neutral vegetable oil to medium heat in a large pot. Add in the carrots, celery, and onion, and sauté for about 5 minutes, or until softened.
Then, add in the ground turmeric, fresh grated ginger, and garlic, and sauté for about 30 seconds, until fragrant.
Then, add in the green beans and kale and sauté for another minute, until the kale is wilted.
Add in the vegetable broth, lemon juice, paprika, red pepper flakes, black pepper, and salt, and stir well. Simmer for about 20-25 minutes.
Then, add in 1 - 1 1/2 cups of your favorite pasta. I used chickpea cavatappi. Simmer the pasta until al dente, about 9-10 minutes.
Serve soup with sprouts, if desired.
This is the pasta I used for the soup (affiliate link). You can use between 1 and 1 1/2 cups of pasta for this recipe, depending on your preference of broth/noodles ratio.