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Turmeric Vegetable Soup
Serves 4-6 | Prep Time: 10 minutes | Cook Time: 20 minutes
A feel good, comforting soup. Add in some beans or grilled chicken for some protein.
Ingredients
- Extra virgin olive oil (I used some leftover lard)
- 1 leek (pale and light green parts), sliced
- 2 stalks celery
- 1 carrot, diced
- 2 cloves garlic, thinly sliced
- [some grated fresh ginger would be nice too]
- 1 teaspoon turmeric
- 1/2 cup jasmine rice (rinsed)
- 2 quarts bone broth / chicken stock / or vegetable stock
- 1 tablespoon Better Than Bouillon
- 1 bunch of kale thinly sliced, use those stalks!
- Lemon juice and lot’s of freshly ground black pepper
Chef Tips
Any fresh herbs you may have hanging around would be great to use up.
Preparation
Step 1
Preheat a dutch oven over medium heat. Add the olive oil, leeks, celery, carrot; season with salt and stir occasionally. About 5 minutes. Add in the garlic, turmeric and rice; toasting the aromatics and rice for another 1-2 minutes.
Step 2
Add in the Better Than Bouillon and broth. Bring to a simmer and stir until the Bouillon is well distributed. Cook for about 12 or until the rice is just cooked. Add in the kale and cook for another 5 minutes. Season with a big squeeze of lemon juice (almost a whole one) and lot’s of freshly ground black pepper. Serve immediately.
