Lemon Turmeric Miracle Soup

I got a cold. Nothing my magical veggie soup can't beat - hiyah!

If you stand in front of this soup pot while its cooking, the vapors
alone can start to make you feel better. It's that good.

Raw Turmeric Root: This stuff is a magical ingredient,
and is plentiful in benefits. It's best and most nutritious in it's raw form, but you 
can use dried powder turmeric if you can't get your hands on this stuff.

Lemon Turmeric Miracle Soup
By Sarah Farsh, August 26th 2013

1 sweet onion, diced
1 rutabaga root, peeled, quartered long ways, then sliced thin
1/2 bunch celery, washed and sliced
2 carrots, sliced
1 piece of fresh turmeric root, finely chopped (about 1 tbsp chopped)
2 tsp dried turmeric
2 cloves fresh garlic, minced
1 cup sliced baby portobello mushrooms
2 red potatoes, cut into wedges (or squash of choice)
1-2 juicy lemons, freshly juiced
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1 can unsalted garbanzo beans with water
Pinch red chili flakes
Pinch coriander
2 bay leaves
Salt and pepper to taste
4 cups veggie broth or water
2 extra cups water, depending how soupy you want it
Garnish: fresh collard greens, ribboned (optional)

In a large soup pot, dry saute onions (or use splash of olive oil). Add garlic, mushrooms, rutabaga, celery, carrots and potato, mix well. Add fresh and dry turmeric, chili flakes, coriander, salt and pepper and mix well. Add dill, parsley, lemon juice, beans, and veggie broth (or water) and bayleaves. Salt/pepper to taste, I used about 1 1/2 tbsp kosher salt and 1 tsp fresh cracked pepper. Put lid on and let cook until water boils. Serve with brown rice, quinoa or straight up!


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