Making this Anti-Inflammatory Veggie Soup With Turmeric is straightforward if you follow these easy steps:

1. Prepare Your Ingredients: Wash and chop all vegetables as indicated in the ingredients list. This will make the cooking process smoother.
2. Heat Oil: In a large pot over medium heat, add the olive oil and allow it to heat up.
3. Sauté Aromatics: Add the chopped onion, cooking for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add Vegetables: Introduce the diced carrots, red bell pepper, zucchini, and green beans to the pot. Sauté for about 5-7 minutes until they begin to soften.
5. Stir in Spices: Sprinkle the turmeric, cumin, black pepper, and salt into the mixture, stirring well to coat the vegetables evenly and enhance their flavors.
6. Pour in Broth and Coconut Milk: Add the vegetable broth and coconut milk to the pot. Stir everything together and bring mixed contents to a gentle boil.
7. Simmer: Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes. All vegetables should be tender by this point.
8. Add Greens: Stir in the spinach or kale if using, allowing it to wilt for a couple of minutes in the hot soup.
9. Adjust Seasoning: Taste and adjust with more salt or add a splash of lemon juice as desired for brightness.
10. Serve Hot: Ladle the soup into bowls, garnishing with fresh cilantro or parsley on top.