As the weather cools down and the daylight gets shorter – a big bowl of delicious soup always feels like a good idea.
This recipe is not only full of naturally cleansing veggies – but also adds in the powerhouse of turmeric to fight inflammation and a flavourful punch!
1 tablespoon olive oil
1 onion, diced
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 tablespoon McCormick Ground Turmeric
2 teaspoons garlic, minced (about 4 cloves)
½ teaspoon ground ginger
¼ teaspoon ground cayenne pepper
1 32-ounce carton vegetable broth
3-4 cups water
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
3 cups cauliflower florets, chopped
1 15-ounce can Great Northern beans, drained and rinsed
1 bunch kale, chopped
1 7-ounce package shirataki noodles, drained*
In a large saucepan or pot over medium-low, warm oil.
Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown.
Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low.
Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
When the cauliflower is fork tender, add beans, kale, and noodles.
Cook until the kale is slightly wilted.
Curl up under a blanket & enjoy….