Saturday, November 26, 2016

Soup season


Well today we got a Christmas tree for my parents house and my apartment  and I started to decorate for Christmas. Although it is not that cold out yet… Sadly that 'yet' is there.....this time of year makes me feel like it's soup season. I am typically not a huge soup person but I have been wanting to try Tumeric. I actually got this recipe in an email with things to make with Tumeric.....odd timing. I figured I try and I like it! Hope you do too I did change a few things (mainly added more veggies )  :)

  • 1 tablespoon coconut oil
  • 1/2 large onion chopped 
  • 2 carrots chopped
  • 4 stalks celery  chopped
  • 1 tablespoon Ground Turmeric
  • 2 cloves chopped garlic 
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cayenne pepper
  • 1 32-ounce carton vegetable broth
  • 3 cups water
  • 1 teaspoon salt
  • ½ teaspoon black pepper ( I just added by sight )
  • 3 cups cauliflower florets, chopped
  • 1 15-ounce can Great Northern beans, drained and rinsed
  • 1 /2 bag of Trader Joe's organic chopped kale (about a bunch)

  1. Chop and prepare all veggies and kale. Rise and drain beans.
  2. In a large pot over medium-low, warm oil. 
  3. Add onion and garlic. Cook for 5-7 minutes, until the onions begin to brown. Make sure to stir to avoid burning. 
  4. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
  5. Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cover and cook for 1-2 minutes .
  6. Add broth, water, salt, and pepper; stir. 
  7. Bring to a boil and then reduce heat to low. Add cauliflower. 
  8. Cover and cook for 12-15 minutes, until cauliflower is tender.
  9. When the cauliflower is tender, add beans and kale. 
  10. Cover and cook until the kale is slightly wilted.
  11. Enjoy!😋

Recipe adapted from