I still remember how my great-grandma used to make this soup very often. My grandma cooks this same dish every time the family gathers, sometimes even adding fresh green peas to it. But our secret ingredient is the turmeric!
Not only does turmeric give a nutritional boost to the soup (anti-inflammatory, rich source of Vitamins such as C, B6, and a good amount of minerals like calcium, iron, potassium, manganese, copper, zinc, and magnesium along with choline, niacin, and riboflavin), but also provides a beautiful yellow color and a little more picante taste.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 small yellow onion, diced
- 1 small parsley root, chopped
- 2 small carrots, chopped
- 1/4 celeriac root, diced
- 1/2 small kohlrabi, diced
- 2 small bay leaves
- 1 tbsp sunflower oil
- 2 cloves garlic, minced
- few sprigs fresh parsley
- to taste salt, pepper
- 1 liter veggie broth
- 1 Gluten-free thread noodle/angel hair noodle nest per person
- 1 tsp turmeric powder
Directions
Use a large pan for this.
1. Heat up the oil over medium heat, and sauté the onion and garlic until translucent. Then add the chopped vegetables and cook for about 2-3 minutes more. Fill with the veggie stock and bring to a simmer. Add bay leaves, salt, pepper and half o f the parsley springs.
2. Partially cover with a lid and cook on low flame until all the vegetables have softened and the broth has reduced a little.
3. Stir in turmeric powder and taste the soup and adjust seasoning if needed.
4. When ready to serve bring the broth to a simmer and add the noodle nests. Cook for a couple of minutes until the noodles are al dente taking care not to overcook them, as they will continue cooking in the soup once the heat is turned off.
5. Serve hot with the remaining springs of fresh parsley, chopped.
Also by Imola: GF Vegan Millet Tabbouleh with White Bean Kofta
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Photo: Imola Toth
