It’s fall and soup season is in full effect! You don’t have to be feeling under the weather to prep a big batch of soup, although this soup works wonders if you are under the weather. This cozy soup has ingredients like garlic, turmeric, and ginger that all fight inflammation and warm your body from the inside out. Fall and winter are characterized by more cold and stagnant energy, which is why we like to lean on warming soups that make it easier on our digestive systems.

This delicious soup recipe is brought to us by Madison Miranda, recipe curator and cookbook author. You can find more of her recipes here.


  • 8-10 cloves of garlic chopped
  • 1/2 onion
  • 1 leek
  • Olive oil
  • 3 large carrot sticks
  • 5 celery sticks (including leaves — they add great flavor)
  • 1.5 cups of potato chopped
  • Jalapeño
  • 5 cups of the broth of your choice (bone broth adds extra protein)
  • Juice of 1 lemon
  • 1 tbsp of freshly turmeric (use 1 tsp of dry if you don’t have fresh)
  • 1 tbsp of freshly grated ginger
  • 1 cup of chopped kale
  • 1 can of chickpeas rinsed


  • Sauté the garlic, onion, and leek in a pot for about 10 min on a low simmer
  • Chop up all the other vegetables
  • Add the remaining vegetables and broth into the pot with the juice of 1 lemon
  • Add the ginger and turmeric
  • Let it all simmer for 30 minutes
  • Add in the kale and chickpeas about 10 minutes before you are ready to serve


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