Potato, Leek, Carrot and Turmeric Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 12 oz. spaghetti noodles | |
| 2 tablespoons olive oil | |
| 2 large finely sliced leeks | Washed, trimmed and finely sliced |
| ¼ cup finely chopped celery | Washed, trimmed and finely chopped |
| 2 cloves garlic | Washed, peeled and minced. |
| ½ cup finely chopped carrots | Washed, trimmed, peeled and finely chopped |
| 2 cups fresh potatoes | Washed, peeled and chopped |
| 4 cups reduced sodium chicken or vegetable broth | |
| ½ teaspoon ground ginger | |
| 1 teaspoon turmeric powder. | |
| 1 teaspoon ground white pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat the oil into a large stock and set over medium heat. Add leeks and celery. Cook until translucent. Stir in garlic. Add carrots, potatoes, broth, ginger, turmeric, and black pepper. Bring to a boil. | |
| 2 | Reduce the heat to low, cover and cook until carrots and potatoes are tender. Ten minutes before serving. Stir in noodles and cook until tender. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
