Instant Pot Detox Turmeric Veggie Soup (Whole30 Paleo)
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Instant Pot Detox Turmeric Veggie Soup (Whole30 Paleo) – a delicious, savory soup full of cleansing ingredients. Loads of veggies and spices combine for a flavorful, fragrant, and super nutritious recipe!
One of the goals I set for 2017 was to eat clean as much as possible. For me, the weekends tend to be the toughest for sticking to this plan and occasionally I find myself needing to detox from a heavy cheat meal (or three!) Enter this soup…I love this recipe because it has so many digestive and anti-inflammatory health benefits AND is super delicious.
This tasty soup contains vegetables, spices, broth, and coconut milk…that’s it, just real, clean ingredients loaded with nutrition. The flavor-packed spice blend of garlic, ginger, turmeric, garam masala, curry, and cayenne provide plenty of digestive and detoxifying power to get your system back on track.
A little side note on turmeric…you may have noticed the sudden trendy topic involving turmeric and its significant health advantages. I’ve been reading up and here’s what I learned about this magical ingredient. Turmeric contains the compound curcumin, which is a powerful antioxidant responsible for the bright yellow color. Curcumin is known to fight inflammation, and believed to improve digestion and help with joint pain, among many other things. It can be taken as a supplement, but I love the warm spicy flavor so much, I’ve been adding it (along with curry, which is made from turmeric) to recipes wherever I can.
I like to make this Turmeric Vegetable Soup in the Instant Pot because it does all the work for me in a short amount of time, but it can made on the stovetop or in the slow cooker as well. Add this one to your Meal Prep Sunday plan, and enjoy it all week long!
Looking to incorporate more anti-inflammatory recipes into your diet? Check out this Anti-Inflammatory Blueberry Smoothie for a refreshing and cleansing breakfast choice!
Detox Turmeric Veggie Soup (Whole30 Paleo)
- 4 cups cubed butternut squash
- 2 cups peeled carrots (cut into chunks)
- 1 large sweet potato, peeled and cut into chunks, (about 2 cups)
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger
- 2 teaspoons turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon mild curry powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 3 1/2 cups low sodium chicken or vegetable broth
- 1 14 oz. can full fat coconut milk
- 1 tablespoon coconut oil, (for stovetop directions only)
For the Instant Pot
- Combine all ingredients in the Instant Pot and stir well. Lock lid and for cook on Manual setting for 20 minutes. When cycle is complete, allow for slow release or do quick release of pressure. Puree soup with an immersion blender and serve.
For the Slow Cooker
- Combine all ingredients in the Slow Cooker and stir well. Cook on High 3-4 hours or Low 6-8 hours. Puree soup with an immersion blender and serve.
For the Stovetop
- In a large dutch oven or soup pot, heat the coconut oil over medium high heat. Add squash, carrots, sweet potato, and onion, cooking 4-5 minutes.
- Add garlic, ginger, and spices. Cook and stir for an additional 1-2 minutes. Add broth and bring to a boil. Reduce heat and simmer 15-20 minutes, until veggies are soft. Remove from heat.
- Puree soup using an immersion blender. Stir in coconut milk and season with salt and pepper to taste.
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39 Comments on “Instant Pot Detox Turmeric Veggie Soup (Whole30 Paleo)”
How many servings is this?
Lauren – this recipe is about 10-11 cups. Hope you enjoy it as much as I do!
Oh thank you for telling us this. I only have a 3qt, and I don’t think this would all fit in mine. But this list of ingredients just looks amazing.
Do you ever freeze any of this after make it?
Yes, it freezes great! I often freeze half of the recipe for later.
Oops, I put coconut milk in with everything else….in electric pressure cooker….I did saute all the veggies starting with just onions in ghee first…then spices, then added everything….It turned out fantastic! I wasn’t feeling well on third day of Whole30 and this was comforting to my tummy
So glad you liked it!! It’s one of my favorites, I find it super comforting too 🙂
Ok… this is the BEST SOUP for our cold New York days/nights! The flavors are amazing! For some extra crunch I topped with a handful toasted pumpkin seeds.
Made it in the crock pot overnight (wont do that again… (overnight) as yummy as the soup is…waking up to the smell of savory soup isn’t my favorite) otherwise it was the easiest and tastiest fall soup I’ve ever made.
After over eating and feeling like poop this past week I started my Monday with a plan and I’m so excited for my next serving of this soup!
Sooooo yummy! Thank you!!!!!
Thank you!! Glad you enjoyed the soup, it’s my favorite!!
We have a coconut allergy in the family, but this looks SO GOOD – any substitute??? If not, I’ll have to make it for myself sometime!
Erin – try no sugar added almond/cashew/soy milk. Let me know how it turns out! 🙂
I hate to do this to you, but no nuts or soy either! Yes, it’s SUPER fun cooking for my family! Think rice milk (even with no nutritional value) would work?? Or hemp milk?
It’s worth a try!! What about dairy? If you’re not trying to keep it Whole30, heavy cream or half and half would work great!
No dairy :/ I’ll give hemp a try, as it’s the creamiest. I’ll report back 🙂
I just made a pot and it is in the slow cooker as I type this. One note, Turmeric is better absorbed if cooked with a bit of pepper which I added to the pot.
“Piperine present in black pepper is proven to increase curcumin’s bioavailability. Thus you should take black pepper, NOT cayenne pepper, to increase turmeric’s absorption. However, you can still add cayenne pepper to turmeric-black pepper combination for additional health benefits.”
Can this be frozen
Yes, it freezes great!
Thoughts on adding raw chicken to the instapot or wait and add cooked chicken later?
Jaime, I think you could do either, but I often add cooked chicken after. That’s just my preference! I like to keep the soup as is so that I have the option to eat it plain or with added protein.
Do you know approximately how many calories?
Nicky, it’s approx. 160 calories per cup. Nutrition label has been updated for this recipe! Thx!
Have you tried serving this cold as a summer soup?
I haven’t, but it’s definitely worth a try…I bet it would still be delicious!
Has anyone tried freezing this?
Yes, it freezes great!
When you say cook in the instant pot 20 minutes is that manual and what pressure level? It was pretty vague. Looking forward to trying this!
Hey Amy – sorry, it should have said cook on Manual setting for 20 minutes. The instructions have been corrected, thanks for bringing that to my attention! 🙂
I know it says manual, but what temp? High?
Hey ELizabeth – yes, high setting!
Delicious! My 12yr old daughter absolutely loves this soup.
Thank you! Glad to hear it!
Just made this it is AH-MAZING!!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
WOW!!! i just made this and this is one of my favorite soups now 🙂 i like it a bit more spicy so i put more cayenne for an extra kick.
Thanks so much, Julie! It’s one of my favorites too!
Sounds great!! Being Indian though, I have to say that turmeric needs to be sauteed in oil. Bereft of oil, it is hard to digest. So I would first fry it in just a bit of oil and then proceed with the rest of your recipe. Can’t wait to try this!!
This looks amazing!! Can I substitute bone broth for chicken or vegetable broth?
You bet! Any broth will work!
Can you use frozen squash and sweet potatoes? If so how does that affect cooking time?
This is the first time I’ve ever had butternut squash. The soup is really good, but has a real hot spiciness – and I’m one that loves my food super spicy. I had to add a second can of coconut milk to cut down the heat of the spices. I think I will use half the amount of the turmeric and cayenne next time I make this. Thanks for the recipe!