Vegetable Turmeric Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. olive oil
1 onion, diced
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 Tbsp. ground turmeric
2 tsp. garlic, minced (about 4 cloves)
½ tsp. ground ginger
¼ tsp. ground cayenne pepper
1 (32 oz.) carton vegetable broth
3 - 4 cups water
1 tsp. salt, or more to taste
½ tsp. black pepper, or more to taste
3 cups cauliflower florets, chopped
1 (15 oz.) can great northern beans, drained and rinsed
1 bunch kale, chopped
For a heartier soup, can add noodles or pasta, but may need to adjust cooking time and amount of liquid needed.
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Directions: |
Directions:In a large saucepan or pot, add oil over medium-low heat. Once warmed, add onion and stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery. Cook for 3-5 minutes, until vegetables are softened. Add turmeric, garlic, ginger, and cayenne and stir until the vegetables are coated. Cook for 1 more minute, until fragrant. Add broth, water, salt, and pepper and stir. Bring to a boil and then reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender. When cauliflower is fork tender, add beans, kale and noodles/pasta (if including). Cook until the kale is slightly wilted. Serve hot. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:40 minutes |
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