Potato, Leek, Carrot and Turmeric Soup recipe

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Ingredients

6 ounces egg noodles
3 tablespoons extra-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into 1/2-inch pieces
2 carrots, cut into cubes
2 stalks celery, sliced into 1/2-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
½ teaspoon ground white pepper
½ teaspoon salt
3 cups water
2 cups vegetable broth

Nutrition Info

388.3 calories
carbohydrate: 59.8 g
cholesterol: 35.3 mg
fat: 12.6 g
fiber: 6.2 g
protein: 9.6 g
saturatedFat: 2 g
servingSize: -
sodium: 587.4 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.

  2. Heat oil in a deep skillet over medium-high heat. Add ginger and garlic, cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery, cook and stir, about 2 minutes. Add potatoes, cook and stir, about 2 minutes.

  3. Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.

  4. Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

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

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