Potato, Leek, Carrot and Turmeric Soup Good Recipes

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Potato, Leek, Carrot and Turmeric Soup

"A flavorful and hearty vegetable soup cooked with ginger and turmeric."

Ingredients :

6 oz. Egg noodles
three tablespoons more-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into half of-inch portions
2 carrots, cut into cubes
2 stalks celery, sliced into half-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
half of teaspoon floor white pepper
half teaspoon salt
3 cups water
2 cups vegetable broth

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H2M

Bring a huge pot of gently salted water to a boil. Add egg noodles; cook dinner, stirring occasionally till soft yet corporation to the chunk, approximately 3 mins. Drain. Rinse with cool faucet water until cooled, 1 to 2 minutes.
Heat oil in a deep skillet over medium-excessive warmness. Add ginger and garlic; cook and stir till aromatic, approximately 1 minute. Stir in leeks and cook dinner till barely browned, about 3 minutes. Add carrots and celery; prepare dinner and stir, about 2 mins. Add potatoes; prepare dinner and stir, about 2 mins.
Cover skillet and prepare dinner till vegetables launch a few moisture, about 5 mins. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
Bring vegetable broth to a boil in a separate pot. Remove from warmness and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors integrate, about 5 mins.

Notes :

Substitute chicken broth for the vegetable broth if desired.

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