Potato, Turnip and Tumeric Soup
Have you ever tried tumeric in your soup? It lends a sort of mellow, spicy flavor to complimentary foods. It’s also super healthy and if it can help in any way, why not add it to your soup?
- 2 Turnips rough cut
- 4 Potatoes rough cut
- 1 16 oz container vegetable broth
- 1 full leek, chopped
- 1 tsp kosher salt
- 1 T tumeric
- a drizzle of olive oil
Drizzle a little olive oil in a stockpot to coat the bottom. Over medium heat saute the vegetables until slightly soft, approx 10 minutes. Add the broth, salt, tumeric and bring to a boil. Once boiling, reduce heat to simmer, cover and let cook 25 minutes or until the vegetables are fork tender.
Let cool and then process in your blender or food processor to the desired consistency. I think this soup is best when it is smooth.