Considering the high amount of fiber and protein that this soup contains, it can be served as a full meal in itself. The turmeric adds a nice flare, but it also holds its own benefits. Turmeric is known to be a spice used to help prevent cancer, to treat stomach ulcers, and acts as an anti-inflammatory.
Portions: Approx. 4
Calories: Portions: +/- 285 calories
2-3 Rutabagas (4 cups, cubed)
1 tbsp Olive Oil
2 Yellow Onions (2 cups, diced)
4-5 Celery Branches (2 Cups, chopped)
1 Can of White Kidney Beans (540ml, Rinsed)
1 Organic, Low Sodium Chicken or Vegetable Broth
1 Cup of Unsweetened Soy or Almond Milk
2 Garlic Cloves (minced)
1 Tbsp of Turmeric
1 Pinch of Paprika
½ Tsp of Sea Salt
½ Tsp of Pepper
Red Hot Pepper and Crushed Peanuts (for garnish)
1. In a large pot, pour 1 tbsp of Olive Oil and then add the onions and garlic. Sautee the onions and garlic on high heat until golden.
2. Add rutabaga, celery and broth to pot and place lid.
3. Reduce heat to medium and let sit (approx. 20 mins.)
4. Remove from heat to allow pot to cool down. Add white beans.
5. Put ingredients from pot into blender and puree and transfer puree back into pot.
6. Add salt, pepper, and soy (or almond) milk and stir.
7. Place back on medium heat, stirring often until it reaches serving temperature (approx. 5 mins.)
8. Serve in bowl, garnish with paprika, peanuts, and sliced hot pepper.
Recipe made with love by Mélanie Dubreuil
Photos by Tommy!