Cleansing Vegetable Turmeric Soup
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
Serves: 4
Feed your body all the good stuff with some nutrition-packed Vegetable Turmeric Soup. Anti-inflammatory turmeric will cleanse you from the inside out!
INGREDIENTS
1 tablespoon olive oil
1 onion, diced
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 tablespoon ground turmeric
2 teaspoons garlic, minced (about 4 cloves)
½ teaspoon ground ginger
1 cayenne chile, seeded and minced
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*
INSTRUCTIONS
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 chile; 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. Serve hot.
From emilieeats.com