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

Recipe Summary

prep:
30 mins
cook:
31 mins
additional:
1 min
total:
1 hr 2 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

388 calories; protein 9.6g; carbohydrates 59.8g; fat 12.6g; cholesterol 35.3mg; sodium 587.4mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2016
This was wonderful! We subbed zucchini "zoodles" for the egg noddles, just adding them raw at the last 2 minutes to warm up but stay crunchy. It is hearty. It is full of flavor. It is definitely a great soup not to pass up! Read More
(10)
19 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2016
This was wonderful! We subbed zucchini "zoodles" for the egg noddles, just adding them raw at the last 2 minutes to warm up but stay crunchy. It is hearty. It is full of flavor. It is definitely a great soup not to pass up! Read More
(10)
Rating: 5 stars
12/09/2016
See my reviews under another great recipe for "Potato Leek Soup II" by Julie. I took both recipes and combined them to make one fantabulous soup! I loved both versions, and could not decide which one to make, so I made them both -- together! Read More
(4)
Rating: 5 stars
12/30/2018
I decided to simplify a few steps. Once the veggies were sauted, and before the cover and cook step, I added both the water AND broth, along with uncooked noodles. Then covers and simmered until the noodles were done. This became a one-pot recipe that turned out fantastic. The veggies weren't over done, and the potatoes took on more of the color from the turmeric. Read More
(2)
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Rating: 5 stars
06/10/2016
I made it at a soup kitchen I volunteer at. Everyone loved it! I will make again! Read More
(2)
Rating: 4 stars
03/06/2017
Loved this soup. I had to add 1tsp more fresh ginger to the soup as it wasn't strong enough. But overall a good result and very easy to make. Read More
(1)
Rating: 5 stars
11/13/2016
Made it for the first time last week and it came out awesome! I added some more ingredients for more flavor: Read More
(1)
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Rating: 4 stars
04/18/2018
Very good. I substituted coconut oil for olive oil fresh turmeric instead of ground and added parsnips and cashews. I parboiled the carrots parsnips and potatoes just because I prefer softer veggies in my soup. When I make this again I will skip the potatoes and only use parsnips. The parsnips with white pepper were really delicious. Read More
Rating: 5 stars
03/29/2020
This recipe is now one of my go-to's! Especially when I feel like I want a boost to my immune system. This soup creates the best detox sweat, seriously. The flavors compliment each other so well, and there is a zing from the ginger. When I mention this dish to other coworkers, their ears and eyes perk up and they go, "send me the recipe!" Read More
Rating: 5 stars
12/20/2016
Delicious! The ginger and white pepper give this a subtle pleasing bite and the turmeric provides a rich beautiful color. Perfect soup if you are a little under the weather. I made two small changes. I didn't have egg noodles so I prepared one 3 oz package of Ramen noodles (as directed on the package) and added the prepared noodles and broth to the vegetable soup at the end. I also added 1 tsp of Better than Bouillion to give more depth to the broth. Thanks for this great recipe. Read More
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