Large soup pot
Measuring cups and spoons
Spatula / wooden spoon
Teaspoons and tablespoons
1 medium yellow onion, chopped
4 shallots, chopped
3 cloves garlic, minced
8 cups (1,920 ml) low sodium vegetable broth
5 medium to large Yukon Gold or red skinned potatoes, peeled and cubed into 1” pieces
½ apple, diced
4 celery stalks with leaves, sliced small
⅓ cup (80 ml) coconut milk
1 teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon salt
2 lemons, cut into wedges
Salt and pepper to taste
In a large soup pot, gently saute the onion, shallot and garlic in a little water until translucent, approximately 3-5 minutes.
Add vegetable broth, potatoes, diced apple, diced celery, coconut milk, turmeric, chili powder and salt. Bring to a boil then reduce to simmer for 25 minutes or until potatoes are fully cooked.
Either keep as is, or mash or blend depending on desired consistency.
Season to taste and serve with freshly cut lemon wedges.
Keywords: soup, turmeric, kosher, vegan, plant-based