In a large pot, heat a splash of olive oil over medium heat. Add diced onion and minced garlic, stirring for about 5 minutes until they become translucent and fragrant.

Next, toss in chopped carrots, celery, and zucchini. Cook the mixture for about 3-4 minutes, stirring occasionally until the vegetables brighten in color and start to soften slightly.

Once your vegetables are lively, pour in 4 cups of vegetable or gluten-free broth and increase the heat to bring the mixture to a rolling boil.

Stir in a teaspoon of turmeric and grated ginger to the pot, along with salt and pepper to taste. Allow the soup to simmer gently on low heat for 20 minutes.

After simmering, if you prefer a smooth texture, carefully transfer the soup in batches to a blender and puree until creamy.

Before serving, taste your gut-healthy soup and adjust the seasoning if necessary.

Ladle the soup into bowls and garnish with fresh herbs if desired. Serve it alongside whole-grain bread or a crisp side salad.