GINGER TURMERIC SOUP WITH CELERIAC & KALE

Recipe by The Leek & The Carrot
 
Takes 40 minutes
Serves 4-6

Ingredients:
2 tablespoon butter (substitute oil of your choosing if vegan)
2 carrots, diced
1/2 yellow onion, diced
1/2 celeriac, peeled and diced
1 jalapeno, seeded and diced
2 garlic cloves, minced
2 tablespoons minced ginger
1 teaspoon ground turmeric
1 teaspoon Kosher salt
1/2 cup white rice
3 cups chicken broth (or vegetable broth if vegetarian or vegan)
1 can coconut milk
1 bunch Kale or Asian greens (6-8 leaves), stems removed, leaves roughly chopped
1 teaspoon fish sauce
Lime wedges, to serve

Directions:

  1. In a large stock pot or Dutch oven, melt butter. Add carrots, onion, celeriac, jalapeno, garlic and ginger. Saute for 5 minutes until fragrant. Add turmeric and salt and saute 5 minutes longer.

  2. Add rice. Stir for about a minute to combine rice and toast it gently. Add chicken broth, bring mixture to a boil and reduce to a simmer. Simmer until rice is cooked, about 15 minutes. Add coconut milk, Asian greens and fish sauce. Simmer gently until greens are wilted, about 5 minutes.

Carrots, Celeriac, Ginger, Hot peppers, Kale/CollardsBethanee WrightComment