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Vegetable Turmeric Soup Recipe

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This recipe for Vegetable Turmeric Soup is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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)
tsp. ground ginger
tsp. ground cayenne pepper
1 (32 oz.) carton vegetable broth
3 - 4 cups water
1 tsp. salt, or more to taste
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.

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.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
40 minutes




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