After having cooked up mountains of our favorite dishes during the holidays, I often find myself looking for new and easy-to-make recipes. Although soup is a winter classic, this recipe has quickly turned into one of my go-to dinners. All it takes is adding the right amount of spice and a mix of healthy vegetables.
What you’ll be needing:
- 3 medium carrots
- 1 medium onion
- 4 medium potatoes, remove skin
- 3 stalks of celery with leaves
- 3 parsnips
- 3 cloves of garlic
- 2 leeks
- 6 cups of chicken or vegetable broth
- 2 tsp turmeric
- 2 tsp curry powder
- Salt and pepper to taste
Chop all the the vegetables into rough cubes and put to the side. You will be blending all of these together so they don’t need to be the same size.
In a large pot, add some oil (I like using the Choice Avocado Oil Spray, linked here), add the chopped onions and cook on medium heat until translucent.
Once the onions are translucent (give it about 3-5 minutes), add the chopped potatoes, carrots, garlic, celery, leek and parsnips into the pot.
Let your vegetable mix soften gently over medium heat and stir occasionally.
Once the vegetables have slightly softened, add the chicken or vegetable broth. Let this simmer for 30-40 minutes until the vegetables are soft.
Once your vegetables are soft, take your immersion mixer and blend them together in your pot.
Add the curry and turmeric spices into your soup and finish with a touch of salt and pepper to taste.
Serve with a bit of basil garnish (if desired) and enjoy this creamy deliciousness!