TURMERIC SOUP
A basic Nepalese soup. Good for treating colds. Recipe from The Spice House. Edited to add: This is meant to be a medicinal soup. You wouldn't serve your family a cup of TheraFlu or Lemsip for dinner would you? ;)
Provided by AmandaInOz
Categories Nepalese
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil, and saute ginger and garlic.
- Add turmeric and fry for about one minute.
- Break the egg in, and saute until cooked.
- Add the water, and heat until it comes to a boil.
- Add salt to taste.
Nutrition Facts : Calories 202.8, Fat 18.6, SaturatedFat 3.5, Cholesterol 211.5, Sodium 76.2, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 6.6
GINGER TURMERIC CHICKEN SOUP RECIPE BY TASTY
Here's what you need: water, Simple Truth® Chicken Breasts, bay leaves, whole black peppercorn, kosher salt, olive oil, small yellow onion, medium carrots, shiitake mushroom, garlic, grated fresh ginger, ground ginger, ground turmeric, fresh rosemary, dinosaur kale, chicken stock, angel hair pasta, freshly ground black pepper
Provided by Kroger
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, bring the water to a simmer, about 5 minutes. Add the Simple Truth® Chicken Breasts, bay leaves, whole black peppercorns, and salt. Cook until the internal temperature of the chicken reaches 165°F (75°C), about 15 minutes. Remove the chicken from the poaching liquid and transfer to a cutting board. Let cool enough to handle, then dice into ¾" pieces.
- In a large pot, heat the olive oil over medium-low heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots and mushrooms, and cook until softened, about 3 minutes. Add the garlic and fresh ginger, and cook until fragrant, 30-45 seconds. Add the ground ginger, turmeric, rosemary, and kale. Stir to combine for 30 seconds, then pour in the chicken stock. Bring to a simmer and cook for 10-15 minutes.
- Increase the heat to medium-high to bring the soup to a boil, then add the angel hair pasta and diced Simple Truth® Chicken Breasts. Cook according to the package instructions until the pasta is tender. Season with salt and pepper to taste.
- Serve warm.
- Enjoy!
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
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