Healing and Delicious!
This turmeric and ginger paste is a great base for a curry, as a marinade for chicken or, as I have used it here, for a nourishing and soothing soup.
This soup recipe as written is vegan, but you can always add some steamed shrimp or cooked chicken to add protein. I also love adding sautéed oyster mushrooms!
You won’t need all of the turmeric and ginger paste for one batch of soup, but you can save the remainder in the refrigerator for up to 7 days or freeze in an airtight container for another batch of soup or to make a chicken or vegetable curry. Just email me if you would like a recipe to make that curry.
Whatever you do, do not forget the drizzle of Roasted Garlic oil – it adds so much to the ultimate dish.
So, fill your senses with this deeply restorative soup, and enjoy the tremendous anti-inflammatory powers of ginger and turmeric in one amazing meal!
Healthy Turmeric, Ginger & Kale Soup
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
Turmeric & Ginger Paste
6 cloves garlic, roughly chopped
3-inch piece ginger, peeled and sliced
4-5 medium shallots, sliced
2 teaspoon fresh lime juice
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon ground coriander
3-4 serrano peppers, sliced (less for milder heat)
¼ cup O&V Unflavored EVOO *
Soup
1 ½ tablespoons O&V Unflavored EVOO *
1 can (13.5 oz) coconut milk
4 cups vegetable stock
10 oz uncooked soba noodles
5-7 oz kale leaves, no stalks or stems
For Serving
2 spring onions, finely chopped
¾ cup cilantro leaves
Roasted Chickpeas
Squeeze of lime plus Lime wedges for serving
Drizzle of O&V Roasted Garlic Oil *
Preparation
Make the turmeric and ginger paste by combining the garlic, ginger, shallots, lime juice, turmeric, coriander, cumin, and serrano peppers in a food processor. Pulse until all the ingredients are finely chopped. Then add the EVOO and pulse till it is all combined into a thick and smooth paste. Remove from the food processor.
Start the soup by heating the 1½ tablespoons of EVOO in a deep pot at medium high. Add ½ cup of the turmeric and ginger paste (you can save the remainder in the refrigerator for up to 7 days or freeze in an airtight container).
Reduce the heat to medium and cook stirring constantly until the mixture is aromatic (about 4-5 minutes). Add in the coconut milk and vegetable stock. Simmer for 8-12 minutes allowing the flavors to come together. Season to taste with salt.
Add the kale greens and let simmer for 2-3 minute, then remove from the heat.
Separately, bring a pot of salted water to the boil, and cook the noodles according to the package directions until al dente. Drain and rinse under cold water to prevent overcooking. Divide the noodles amongst 4 bowls.
Ladle the soup into the bowls of noodles and top with chopped scallions, cilantro leaves, a generous drizzle of Roasted Garlic oil, and a squeeze of lime. Serve with additional lime wedges.
Serves 4
Active time 25 minutes Total Time: 45 minutes
Notes
* A good Unflavored EVOO adds additional health benefits and flavor and the Roasted Garlic Oil drizzle makes a huge difference to the flavor of each mouthful of this delicious soup!
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Soups & Salads, Unflavored EVOO, Roasted Garlic Oil, Turmeric, Ginger, Kale, Quick Meal, Weeknight Dinner, Soba Noodles, Mediterranean Eating, World Cuisines,
