Re­plen­ish­ing turmeric broth soup

Canadian Running - - FOOD -

In­gre­di­ents

1–2 ta­ble­spoons oil 1 onion, diced 2 tbsp fresh gin­ger,

grated or finely minced 4–5 gar­lic cloves, grated or

finely minced 2 tsp turmeric pow­der N tsp mus­tard seed (op­tional) 1 K tsp cumin 1 K tsp co­rian­der O tsp salt 4 cups water 4 cups veg­etable stock V tea­spoon cayenne, or to taste 3 tsp ap­ple cider vine­gar 1 can cooked chickpeas, rinsed

and drained 4 oz. dry noo­dles 2 cups chopped cau­li­flower 2 large hand­fuls chopped kale Gar­nish with fresh herbs: cilantro, scal­lions, mint or dill and serve with lime Other veg­gie op­tions: car­rots, cel­ery, fen­nel, cau­li­flower, toma­toes, bell pep­per, sweet pota­toes, greens

Di­rec­tions

1. In a large heavy bot­tom pot, sauté onion in oil over medium heat for 2–3 min­utes. 2. Add gin­ger, then lower heat to medium-low and sauté for 5 min­utes un­til it be­gins to brown, stir­ring of­ten. 3. Add gar­lic, sauté for 2 min­utes, then add all other spices and cook 1 more minute. 4. Add water, veg­etable stock and salt. Bring to a sim­mer. 5. Add in vine­gar. Taste. Ad­just salt, acid and spice level to your lik­ing. 6. Add noo­dles and cau­li­flower and cook un­til ten­der. 7. Stir in chickpeas and kale. Serve. NOTE: any ad­di­tional in­gre­di­ents can be used depend­ing on pref­er­ence. Keep in mind that noo­dles, rice and dry lentils soak up water so more liq­uid may need to be added to the broth base to ac­count for this.

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