a delicious concoction of milk, ice, and orange juice. It tastes like being at the mall without the crowds and is only lightly sweetened with vanilla flavor.
| Prep Time: | 30 mins |
| Cook Time: | 31 mins |
| Additional Time: | 1 mins |
| Total Time: | 1 hr 2 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 ounces egg noodles
- 3 tablespoons extra-virgin olive oil
- 1 (2 inch) piece ginger root, minced
- 2 cloves garlic, minced
- 1 leek, sliced into 1/2-inch pieces
- 2 carrots, cut into cubes
- 2 stalks celery, sliced into 1/2-inch pieces
- 2 potatoes, peeled and cubed
- 1 teaspoon turmeric powder
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 3 cups water
- 2 cups vegetable broth
Instructions
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
- Substitute chicken broth for the vegetable broth if desired.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 587 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe. I did make two changes: didn’t have white peppercorns, so I used black peppercorns. Did not add salt because I need to limit sodium when I can. Still was tasty with a great flavor profile. I think I’ll vary it b”next time by omitting the noodles and reducing the liquid to create a side dish vs. a soup.
Great soup! Loaded with healthy ingredients. Will make again…
We enjoyed it. I did omit the noodles and increased the veggies, including adding a turnip.
Absolutely delicious soup! Highly recommend it!
Used sunchokes instead of potatoes. Par-boil the sunchokes before putting in skillet!
This recipe is now one of my go-to’s! Especially when I feel like I want a boost to my immune system. This soup creates the best detox sweat, seriously. The flavors compliment each other so well, and there is a zing from the ginger. When I mention this dish to other coworkers, their ears and eyes perk up and they go, “send me the recipe!”
I really liked this but the pepper seemed to overtake the broth. I will definitely make this again but use a little less pepper. After I sauted the vegetables, I just added the water and broth to the pot and simmered it for 15 minutes, adding the noodles five minutes before it was done.
I decided to simplify a few steps. Once the veggies were sauted, and before the cover and cook step, I added both the water AND broth, along with uncooked noodles. Then covers and simmered until the noodles were done. This became a one-pot recipe that turned out fantastic. The veggies weren’t over done, and the potatoes took on more of the color from the turmeric.
Very good. I substituted coconut oil for olive oil, fresh turmeric instead of ground, and added parsnips and cashews. I parboiled the carrots, parsnips, and potatoes just because I prefer softer veggies in my soup. When I make this again, I will skip the potatoes and only use parsnips. The parsnips with white pepper were really delicious.
I made this dish accordingly, but it seemed to lack some flavor so I added cumin and that helped the dish out tremendously. Will make again, but will add cumin again.
Loved this soup. I had to add 1tsp more fresh ginger to the soup as it wasn’t strong enough. But overall a good result and very easy to make.
Very tasty! I will make it again.
Very tasty, comforting soup, perfect on a cold winter day or if you’re feeling under the weather. I followed the recipe exactly, except for using more carrots in place of the celery. Next time I may add a squeeze of fresh lemon juice. I’m looking forward to making this again. Thank you for sharing!
Delicious! The ginger and white pepper give this a subtle, pleasing bite and the turmeric provides a rich, beautiful color. Perfect soup if you are a little under the weather. I made two small changes. I didn’t have egg noodles so I prepared one 3 oz package of Ramen noodles (as directed on the package), and added the prepared noodles and broth to the vegetable soup at the end. I also added 1 tsp of Better than Bouillion to give more depth to the broth. Thanks for this great recipe.
See my reviews under another great recipe for “Potato Leek Soup II” by Julie. I took both recipes and combined them to make one fantabulous soup! I loved both versions, and could not decide which one to make, so I made them both — together!
Made it for the first time last week and it came out awesome! I added some more ingredients for more flavor:
I made it at a soup kitchen I volunteer at . Everyone loved it! I will make again!
This was wonderful! We subbed zucchini “zoodles” for the egg noddles, just adding them raw at the last 2 minutes to warm up but stay crunchy. It is hearty. It is full of flavor. It is definitely a great soup not to pass up!