Laney shows you how to make a healing soup with turmeric.
Healing Turmeric Lentil & Farro SoupServings: 4
2 tablespoons olive oil1 small onion, grated (about 1 cup)1 small zucchini, grated (about 1 cup)1 cup grated carrots1 1/2 teaspoons salt1/4 teaspoon pepper1 1/2 teaspoons turmeric1/2 teaspoon cumin5 cups vegetable broth, or chicken broth1/2 cup quick cook farro, I use the 10 minute farro from Trader Joes1/2 cup red lentils1 cup chopped kale or spinachFresh lemon juiceFor the garlic breadcrumbs6-8 slices of french baguette, cubed1 clove garlicOlive oilSalt
Directions:Heat the oil in a medium sized pot over medium/high heat. Add the onion, zucchini and carrots and cook for 1-2 minutes. Add the salt, pepper, turmeric, and cumin and cook for 2-3 more minutes. You should start to smell the spices toasting.
Stir in the broth and bring to a boil. Once boiling add the farro and lentils and simmer over low heat for about 20 minutes or until lentils and farro are cooked through.
Meanwhile, make the breadcrumbs. Add the bread and garlic into a food processor. Pulse until the bread is in small crumbs. Pour onto a baking sheet and toss with a little bit of olive oil and a pinch of salt. Bake for 5-7 minutes, or until golden brown.
In the last couple of minutes of the soup cooking, add the chopped kale and stir until wilted then squeeze some fresh lemon juice and stir. Serve immediately and top with the toasted breadcrumbs.
To find more delicious recipes by Laney of @lifeisbutadish, be sure to check out her blog here!