Fish Soup with Turmeric (Plus Time Saver & Vegan Option)


This soup is perfect for the cold winter days.  It’s easy to make and my body loves the anti-inflammatory properties of the turmeric.  The broth is so good, I can eat it with every meal!



1 (13.5-ounce) can full-fat additive-free coconut milk (I use homemade to avoid the chemicals in the lining of cans)

1 Tablespoon peeled and minced ginger

1 Tablespoon peeled and minced fresh turmeric (or 1 teaspoon ground)

2 garlic cloves, minced

2 carrots, peeled and finely chopped

2 celery sticks, finely chopped

2 Cups broth (chicken broth is ideal but I have a sensitivity to chicken so I use beef broth; stock is fine too)

1 large broccoli crown, stems removed and finely diced (optional)

1 pound wild-caught, skinless whitefish fillet cut into

1-inch chunks (i.e. cod, halibut, bass)*


*Vegan Option: Leave the fish out and use vegetable broth instead of chicken/beef broth.  You’ll have a warm and nourishing soup.  I drink it throughout the day.    


1. In a large pot, add the coconut milk, ginger, turmeric, garlic, carrots, celery, and broth.  Bring to a simmer over medium heat, then cook for 10-15 minutes, until carrots are almost tender.

2. Add broccoli and cook until tender, roughly 5 minutes.

3. Add the fish and cook until opaque throughout, roughly 5 minutes.


TO SAVE TIME: This recipe takes 15 minute to make from start to finish because I make the broth ahead of time.  Each week, I cook beef broth (containing carrots and celery) in a pressure cooker and store it in glass jars.   When I make this soup, I simply add the broth to the recipe.  Since it already contains carrots and celery, I add all of the ingredients together (except the fish, and broccoli – which I don’t eat), and heat about 10 minutes before adding the fish.  5 minutes later, it’s ready to serve!


*I use only organic and Non-GMO Verified ingredients when possible.

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