Baila’s got a whole bunch of recipes at the latest Kosher Cooking Carnival.
I’ve been playing in my crock pot again, and this time it’s called Turmeric Soup. It doesn’t look terribly different than my Farmer’s Market Soup.
- 1 onion, chopped
- 1 Tbsp. olive oil
- 1 or 2 cloves of garlic
- Turmeric, about 1 tsp.
- Pepper, about 1/2 tsp. and salt to taste
- 1 sweet potato or yam
- 1 can of beans (I used cannellini, but chickpeas or northern beans will work, too)
- 3 leaves of kale
Saute the onions in olive oil until translucent. Sprinkle generously with turmeric, pepper and salt. Put chopped sweet potato in crockpot. Put in the can of beans. Put in the sauteed onions and garlic. If you feel up to waiting just before it’s almost ready, you can add the kale right before everything is tender. But if you are lazy like me, just add it at the same time as the other ingredients.
I let it cook for about 4 hours, and it tasted delicious.
12 thoughts on “Turmeric Soup”
Another great looking recipe. I made kasha with turmeric for lunch, with onions and served it with chicken and mushroom.
Yum. My mouth is watering. I haven’t even eaten breakfast yet.
Sounds good, but I suggest skipping the first step to see what happens. Four hours should be enough for the onions. Especially if you saute them in a separate pan, and not right in the crockpot.
MiI, I’ve done soups without the sauteed onions, and I prefer with sauteed onions. I like the bit of olive oil in my soups and the softer onions.
also, the longer you saute onions, the sweeter they get. Ever had onion butter? That’s just onions sauteed for a very long time (also a pinch of salt brings out the sweetness even more). I love sauteed onions in almost everything, except apple crisp :>)
Just re-initiated my crock pot today!
I think I’ll try this recipe next week. I’d love to make it with chick peas, but am worried that the kids won’t eat it.
Today I made a Lentil based soup with:
1.5 cups dried lentils
0.5 cups pearl barley
0.25 cups split peas (my husband says it needs more)
1 onion, chopped
2 carrots, chopped
4 small tomatoes, chopped
1 green pepper, chopped
salt & pepper
I had to make something for supper and that is what I had in the house….
The kids ate it, and that’s what counts! 😉
If I put this up in the morning and left it on all day, (about 10 hours ’til dinner), would it be okay? Also I’m not sure I’ve seen kale here in Israel, if I can’t find it, what would be an acceptable substitute?
(sorry, I couldn’t figure out how to sign out – another time) Baila,
You’ve touched on something close to my heart!!! I considered myself the equivalent of Johhny Appleseed for Kale!!!! I got organic seeds from the States and they reseed themselves easily and many times I’ve given away seeds and seedlings – wish I had kept track of where they all went. And wish I could tell you I have loads, but right now they’re not in good shape. Do you have any land or merpesset, I can give you some seeds and you can try to grow them. Better to teach someone how to fish and they eat for a life, rather than just give them a fish and they eat for one meal. Used to be a health food store in Ra’anana that grew them and sold them (and delivered everywhere). I’ll get back to you when I find out if anyone’s selling.
RivkA – I’m actually surprized you made such a complicated dish (and I thought you didn’t like to cook!!!) – I make lentil soup super easy, and the kids love it, saute diced onions and carrots til soft, add a pinch of salt, add 1 cup lentils to 5 cups water (proportion it to how much you’re making – also doesn’t matter how much veggies, I usually do one onion and a couple carrots) – now my two secrets – I add a small piece of kombu (it’s a sea vegetable, or for those who dare to say it, a seaweed – found in health food stores), which makes any beans more digestible and less gaseous, and about 10 minutes before finishing, I add maybe a tablespoon or two of soy sauce – to taste of course – but important that it cooks in rather than just at the end.
For barley and peas, (and other bigger beans like chickpeas) it helps to soak them overnight – makes the cooking better. For barley and peas I’d keep the same water – for chickpeas and other beans I drain and use clean water – it has to do with the gas business.
sorry, I don’t use a slow cooker any more – I prefer my pressure cooker, cooks beans, etc much softer (well, it will as soon as I fix it :>) )
Baila, I’ve done all day soups in my crockpot. And I was just going to suggest stick in some parsley at the end for greenery.
Sounds wonderful, Leora! Will have to try this recipe. I adore soups. Well, if they’re tasty, I mean! And I usually include turmeric in my bone broths, as it is a natural anti-inflamatory ingredient.
My bone broths are the backbone of my kitchen, made by simmering (on the very lowest heat) bones for many hours, in a heavy stock pot, in order to release the valuable nutrients. At least 12 – 24 hrs for chicken, 3 days for beef and lamb. Easy.
Then I put the broth in my frig and freezer, in qt size plastic tubs. SO convenient for making up quick soups. Of ALL types.
And whenever any of my cooking calls for liquid, I almost always use broth, so am continually adding flavor and great nutrition to my family’s food.
The bone broths have made a real difference in our family health. We are thankful!
And I appreciate what I’m learning from others here 🙂
PS: I usually add parsley for the last 10 minutes, to add flavor as well as additional mineral ions, to the broth.
I’ve learned a GREAT deal from Sally Fallon’s educational cookbook, Nourishing Traditions.
Ann, thanks for writing your food tips. I do own the book, Nourishing Traditions (it’s actually my father’s), but I haven’t done many of the recipes, because they don’t work too well in a kosher kitchen. I’m often looking for “pareve” recipes: no meat or milk. I do cook with with meat bones for my Friday night soup.
I actually really liked all the nutrition history in the book, especially Dr. Weston Price.