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Ingredients

6 ounces egg noodles 3 tablespoons extra-virgin olive oil 1 (2 inch) piece ginger root, minced 2 cloves garlic, minced 1 leek, sliced into 1/2-inch pieces 2 carrots, cut into cubes 2 stalks celery, sliced into 1/2-inch pieces 2 potatoes, peeled and cubed 1 teaspoon turmeric powder ½ teaspoon ground white pepper ½ teaspoon salt 3 cups water 2 cups vegetable broth

Nutrition Info

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 servingSize: - sodium: 587.4 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

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.

4 servings

A flavorful and hearty vegetable soup cooked with ginger and turmeric.