As the weather cools down and the daylight gets shorter - a big bowl of delicious soup always feels like a good idea.
This recipe is not only full of naturally cleansing veggies - but also adds in the powerhouse of turmeric to fight inflammation and a flavourful punch!
INGREDIENTS 1 tablespoon olive oil 1 onion, diced 1 medium carrot, finely chopped 2 stalks celery, finely chopped 1 tablespoon McCormick Ground Turmeric 2 teaspoons garlic, minced (about 4 cloves) ½ teaspoon ground ginger ¼ teaspoon ground cayenne pepper 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*
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; 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.
Curl up under a blanket & enjoy....