Potato, Leek, Carrot and Turmeric Soup

Name: Potato, Leek, Carrot and Turmeric Soup
Prep time: 30 min
Cook time: 31 min
Total time: 62 min
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; 0.5 teaspoon ground white pepper; 0.5 teaspoon salt; 3 cups water; 2 cups vegetable broth

4.7

(22)

18 Reviews

6 Photos

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

Recipe by margieleow

Updated on January 4, 2022

6

Prep Time:

30 mins

Cook Time:

31 mins

Additional Time:

1 mins

Total Time:

1 hr 2 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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.
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.
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.
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.

Cook's Note:

Substitute chicken broth for the vegetable broth if desired.

Nutrition Facts (per serving)

388	Calories
13g	Fat
60g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 388
% Daily Value *
Total Fat 13g	16%
Saturated Fat 2g	10%
Cholesterol 35mg	12%
Sodium 587mg	26%
Total Carbohydrate 60g	22%
Dietary Fiber 6g	22%
Total Sugars 6g
Protein 10g
Vitamin C 27mg	136%
Calcium 81mg	6%
Iron 4mg	20%
Potassium 792mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.