Name: Potato, Leek, Carrot and Turmeric Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Egg noodles - 6 ounces; Extra-virgin olive oil - 3 tablespoons; Ginger root, minced - 1 (2 inch) piece; Garlic, minced - 2 cloves; Leek, sliced into 1/2-inch pieces - 1; Carrots, cut into cubes - 2; Celery, sliced into 1/2-inch pieces - 2 stalks; Potatoes, peeled and cubed - 2; Turmeric powder - 1 teaspoon; Ground white pepper - ½ teaspoon; Salt - ½ teaspoon; Water - 3 cups; Vegetable broth - 2 cups

Ingredients for - Potato, Leek, Carrot and Turmeric Soup

1. Egg noodles 6 ounces

2. Extra-virgin olive oil 3 tablespoons

3. Ginger root, minced 1 (2 inch) piece

4. Garlic, minced 2 cloves

5. Leek, sliced into 1/2-inch pieces 1

6. Carrots, cut into cubes 2

7. Celery, sliced into 1/2-inch pieces 2 stalks

8. Potatoes, peeled and cubed 2

9. Turmeric powder 1 teaspoon

10. Ground white pepper ½ teaspoon

11. Salt ½ teaspoon

12. Water 3 cups

13. Vegetable broth 2 cups

How to cook deliciously - Potato, Leek, Carrot and Turmeric Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.