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Ingredients
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6 ounces egg noodles
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3 tablespoons extra-virgin olive oil
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1 (2 inch) piece ginger root, minced
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2 cloves garlic, minced
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1 leek, sliced into 1/2-inch pieces
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2 carrots, cut into cubes
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2 stalks celery, sliced into 1/2-inch pieces
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2 potatoes, peeled and cubed
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1 teaspoon turmeric powder
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½ teaspoon ground white pepper
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½ teaspoon salt
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3 cups water
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2 cups vegetable broth
Directions
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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.
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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.
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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.
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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.
Cook's Note:
Substitute chicken broth for the vegetable broth if desired.
Nutrition Facts (per serving)
388 | Calories |
13g | Fat |
60g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 388 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 10% |
Cholesterol 35mg | 12% |
Sodium 587mg | 26% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 6g | 22% |
Total Sugars 6g | |
Protein 10g | 19% |
Vitamin C 27mg | 30% |
Calcium 81mg | 6% |
Iron 4mg | 20% |
Potassium 792mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.