How to cook vegetable soup with turmeric

The spice turmeric has a slightly spicy, fairly pleasant, sometimes barely perceptible aroma, taste slabozhguchy, with tangible dosage is changed to sharp, burning. It gives the freshness of the product, increases shelf life. In small amounts improves the flavor of pastry, pickles. She flavored fish and vegetable dishes. Today we will focus on soups.

Absolutely any soup you can add turmeric. It combines perfectly with all products, even desserts. Moreover, turmeric enhances the beneficial properties of many vegetables, herbs and other spices and seasonings.

Turmeric is indispensable in your diet, if you are a vegetarian. And to help reduce the harmful effects of meat on the body, if you are a lover of meat.


1 carrot
1 onion
2 stalks celery
1 tbsp. l.
olive oil 1 tbsp. l. turmeric
2 h. L. garlic
2.1 h. L.
dried ginger 4.1 h. L.
cayenne pepper 900ml vegetable stock (water)
3 stack. water
Salt and pepper to taste
2 stack. cauliflower
425 g white beans
200 grams of noodles
1 bunch green

How to cook:

1. Heat the oil in a large skillet or saucepan over medium heat slightly weaker. Add the onions and stir. Cook it for 5-7 minutes to caramelize. Add the carrots and celery, cook another 3-5 minutes, until the vegetables are tender.

2. Add turmeric, garlic, ginger and cayenne pepper, mix well and cook for 1 minute, until the mixture becomes fragrant.

3. Add broth, water, and salt and pepper. Bring to a boil, reduce the flame to low. Add the cabbage, cover and cook for 10-15 minutes until soft.

4. When the cabbage is tender, add the beans, parsley and noodles / pasta. Boil until the green or leafy vegetables are slightly soft. Serve the soup immediately.


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