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Potato, Leek, Carrot and Turmeric Soup
Potato, Leek, Carrot and Turmeric Soup
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Prep Time:
30 minutes
Cook Time:
31 minutes
Total Time:
62 minutes
Cozy up with this aromatic ginger-turmeric potato soup - a comforting vegetarian dish!
Ingredients:
  • 6 ounces egg noodles
  • 3 tablespoons extra-virgin olive oil
  • 1 (2 inch) piece ginger root, 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
  • 0.5 teaspoon ground white pepper
  • 0.5 teaspoon salt
  • 3 cups water
  • 2 cups vegetable broth
Instructions:
  • First, heat a generous amount of salted water in a large pot until it boils gently. Add in the egg noodles and gently cook, stirring occasionally, until they are perfectly tender but still slightly firm, which should take around 3 minutes. Drain the noodles and rinse them under cool running tap water until they cool down, which will take approximately 1 to 2 minutes.
  • In a deep skillet over medium-high heat, sizzle ginger and garlic until aromatic, for about 1 minute. Toss in leeks and sauté until lightly golden, approximately 3 minutes. Incorporate carrots and celery; stir and cook for about 2 minutes. Finally, add potatoes and continue to cook and stir for another 2 minutes.
  • Cover skillet and cook until vegetables release some moisture for about 5 minutes. Then, stir in turmeric, white pepper, and salt before pouring in water to bring the soup to a boil.
  • 1. In a separate pot, bring vegetable broth to a boil. 2. Remove pot from heat and carefully pour the broth into the soup. 3. Stir in the egg noodles. 4. Return the pot to the heat and simmer for about 5 minutes to allow flavors to combine.

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