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Potato Soup with Turmeric

Name: Potato Soup with Turmeric
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Israel
Ingredients: Israeli Olive oil 2 Tbsp; Onion, diced 4; Juice from 1 lemon; Carrots, chopped 2; Butter 1 Tbsp; Ribs of celery, chopped 4; Garlic, minced 4 Cloves; Potatoes, peeled and cubed 6; Vegetable Broth 8 Cup; Ground turmeric 1 Tbsp; Dead sea Salt and pepper to taste

Do you ever want to try something new in the kitchen? Then why not try this traditional potato soup with turmeric recipe, which was a popular soup among Jewish communities in Egypt. This cozy dish is made with simple ingredients, but it is packed full of flavor and nutrition. Let’s take a look at the ingredients and how to make it!

serves:

Difficulty:

5 / 10

cook time:

50 min

Ingredients

Israeli Olive oil 2 Tbsp

Onion, diced 4

Juice from 1 lemon

Carrots, chopped 2

Butter 1 Tbsp

Ribs of celery, chopped 4

Garlic, minced 4 Cloves

Potatoes, peeled and cubed 6

Vegetable Broth 8 Cup

Ground turmeric 1 Tbsp

Dead sea Salt and pepper to taste

Instructions

Step 1

Begin by heating the olive oil and butter in a large pot over medium-high heat. Add the onions, carrots and celery to the pot and sauté until they become translucent (about 10 minutes).

Step 2

Than add garlic and cook about 2-3 minutes. Stir in turmeric and simmer an additional minute or so until flavors have blended together nicely.

Step 3

Add potatoes and stir to coat in the oil. Pour in the vegetable broth, bring to a boil then reduce heat and simmer for about 30 minutes or until the potatoes are cooked through.

Step 4

Remove from the heat and add lemon juice and salt, pepper to taste. Using an immersion blender puree the soup.

Step 5

Garnish with chives and parmesan cheese

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