The Best Turmeric Leek Soup You Will Love
This leek soup is a game changer. It is packed with intense flavor and the aroma is invigorating and calming. One sip and your body instantly relaxes to the slightly peppery broth magnified with strong notes of ginger and consistent hints of turmeric.
Equipment
- 1 soup/stockpot (6 qts)
- 1 chopping knife
- 1 soup spoon to stir
- 1 chopping board
- measuring spoons
Ingredients
- ▢ Leeks - 1 bunch (3 large stalks)
- ▢ Kale - 1 small bunch
- ▢ Celery - about 8 stalks
- ▢ Carrots - 5 large
- ▢ Yellow Onions - 2 large
- ▢ Parsley - 1/2 of a small bunch
- ▢ Turmeric - 1 tbsp
- ▢ Minced Garlic - 2 tbsps
- ▢ Ginger - about 4 half-dollar sized slices
- ▢ Pink Himalayan Salt - 1 tbsp
- ▢ Ground Black Pepper - 2 tsp
- ▢ Mrs. Dash Original Seasoning - 1 tbsp
- ▢ Distilled Water - about 12 cups
Instructions
- Gather all ingredients and equipment.
- Wash and rinse all vegetables well.
- Chop leeks, carrots, onions, and celery into chunks and add to the pot.
- Next, add the kale and parsley to the pot.
- Finally, add all seasonings and ginger to the pot
- Fill pot with water and place on stove.
- Turn stove top to 7 number setting (equivalent to 425℉)
- Bring the pot of soup to a boil. Allow to boil for 10 minutes.
- Turn the stove top temperature to 3 number setting (equivalent to 325℉) and let the soup simmer for 10 minutes.
- Serve hot. Enjoy!
Notes
- Adjust the amount of ingredients and seasonings per your preferences.
- Cleaning your vegetables is critical. Use a brush like this one.
- Chopping your vegetables in a way that exposes most of the inside of the vegetables gives stronger flavors. For example, chop the carrots width and length wise.
- The parsley stems are perfect for vegetable stock. Some argue that they have a stronger fragrance and flavor than the leaves.
- Use a larger stock pot and add more water for a less concentrated broth.