- 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
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon salt
- 3 cups water
- 2 cups vegetable broth
- 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.
04/05/2018
recipepes.com
Potato, Leek, Carrot and Turmeric Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
