Chicken Vegetable Turmeric Soup.
Even though it is still cold here in the North, Spring is just around the corner; I promise! Soups are still in order in my kitchen but one that is detoxifying is screaming to be made! My Chicken Vegetable Turmeric Soup is just the ticket! The warming spices in this soup still keep us comforted but also cleanse and detoxify us! The added organic chicken and vegetables with udon, soba or quinoa make my Chicken Vegetable Turmeric Soup a main entrée to segue into spring! Feel free to make it vegan by omitting the chicken or use tofu as a protein substitute.
1/4 cup extra virgin olive oil or ghee(I use a combination of both)
1 organic onion, peeled and cut up
2 tablespoons minced garlic or fresh cloves, minced
1&1/2 tablespoons ginger paste
1 teaspoon Thai red curry paste
1 teaspoon each whole cumin seed and cumin powder
1 teaspoon coriander powder
1 teaspoon whole mustard seed
1/2-3/4 teaspoon Kashmiri red pepper powder or cayenne
3-4 tablespoons turmeric powder
Himalayan salt to taste
Organic chicken wings, cubed breast or thigh pieces(use as much as you like)
3+ cups water
4 cups unsalted chicken or vegetable broth
4-5 organic carrots, scrubbed and cut up
3/4 bunch organic celery, chopped
1/2 organic green cabbage, sliced
1 cup dry mushroom medley or fresh shiitake, sliced
2 organic green onions, chopped
1 bunch organic flat parsley, roughly chopped
2 bundles organic udon or soba noodles, broken in half or 1 cup quinoa
In a large stock pot heat the oil to medium high
Add onion and garlic, stir fry for a minute or so
Stir in the ginger and curry pastes
Add in all the spices and stir until fragrant, about a minute
Add in the chicken, brown a bit
Now stir in both the water and broth
Add the carrots, celery, cabbage, mushrooms and green onion
Reduce to low simmer and cook for 35-40 minutes
Finally add the parsley and broken noodles(or quinoa)
Remove from heat as the noodles will cook in the hot broth
Ladle the Chicken Vegetable Turmeric Soup in deep bowls and enjoy!!
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