If you cook for yourself often, you’ve probably discovered that the soups that you throw together using whatever is in your fridge or pantry can turn out to be the best soups. And that’s exactly how I came up with this Turmeric Vegetable Stew — my new favorite soup!
I hate wasting food, so I usually decide to make a vegetable stew using whatever I have on hand so I can reheat it for lunch throughout the week. One fateful day I concocted this soup, tasted it, and decided it was very good. A couple of weeks later, I made it again, threw in some chopped up vegan jerky (spicy buffalo dill-flavored), tasted it, and it was GREAT. Now I keep vegan jerky on hand to add to soups because I love the extra layer of salty, spicy flavor.
It turns out that the buffalo dill was a special edition flavor and is no longer around, but I also like the maple bacon and sriracha maple jerky. If you have another brand you like, feel free to try it in this turmeric vegetable stew. I prefer the spicier versions over the sweet BBQ ones in soups.
I love this turmeric vegetable stew because it’s tasty, anti-inflammatory (thanks, turmeric!), and is a filling, complete meal. It’s also one of those tastes-better-as-leftovers soups that I get excited about each time I reheat it. I just heat up a bowl, add a little hot sauce if it’s not very spicy already, and top it with a little avocado to cool the heat and add some healthy fat. YUM!
This stew is especially good to have in the fridge during this time of year when life is hectic and your child’s gingerbread house starts to seem like a good lunch option.
Stay strong, my friends! Make this turmeric vegetable stew instead of eating holiday junk because it’s available and convenient.
Besides, that gingerbread house is just for decoration, right?
I know I need to create a “What I Keep in My Fridge/Pantry” post to help out all of you who are new to plant-based eating. Since I haven’t done that yet, here’s a little snippet as it pertains to this turmeric vegetable stew.
Ingredients I Keep On Hand (that also happen to be in this turmeric vegetable stew)
- Garlic in a jar, minced (I know, I know — I’m lazy. Get over it.)
- A variety of onions, which I keep in a wire bowl on the counter
- One or two red bell peppers, preferably organic (lasts roughly 2 weeks in the fridge)
- 2-3 large Yukon gold potatoes, also on the kitchen counter because I love them so much
- A bag of organic carrots (which seem to last forever in the fridge)
- A bag of frozen white corn
- A bag of frozen spinach, because you never know when you’ll want to make my Lazy Vegan Lasagna
- Canned chickpeas, no salt added (Eden Organic is my favorite)
- Canned diced tomatoes, no salt added, bonus if they’re fire-roasted
- Vegetable bullion cubes ( I buy the Rapunzel brand, sea salt version)
- A couple of flavors of vegan jerky
- A variety of spices, particularly turmeric
So there you have it — everything that’s in this turmeric vegetable stew! Turn this list into your grocery list, and you’ll be set for the week. Well, for lunch anyway.
- 2-3 cloves garlic, minced
- ½ tsp. paprika
- 1½ - 2 tsp. ground turmeric
- ½ yellow onion, chopped
- ½ lg. red bell pepper, chopped
- 2 small carrots, chopped
- 2-3 small Yukon gold potatoes, cubed
- 4 cups low-sodium veg broth (I use one veg bullion cube and 4 cups water)
- 1 15-oz can chickpeas, drained
- 1 14.5-oz can diced tomatoes
- 1 cup frozen or canned corn
- 1 cup frozen spinach
- ¼-1/3 cup chopped vegan jerky*
- Salt & black pepper, to taste
- Optional for serving: hot sauce, cubed avocado
- In a large soup pot over medium heat, sauté garlic, paprika, and turmeric in a splash of water until fragrant, about 2 mins.
- Add the onion, bell pepper, and carrots, stir, and cook until vegetables are slightly soft, about 10 mins.
- Add the potatoes and broth, stir, and bring to a boil. Reduce heat to low and simmer until potatoes are soft, about 10 more mins.
- Pour in the chickpeas, tomatoes with their juices, corn, spinach, and vegan jerky. Add another cup of water to thin the soup a little, if needed. Simmer another few mins and taste for seasoning (will depend on the flavor of jerky used).
- Serve with hot sauce and cubed avocado, if desired.
This soups keeps well in the fridge up to 5 days.
I can’t express to you how much I love (and crave) this turmeric vegetable stew. It is all that is glorious on a chilly day — warm, slightly spicy, a little salty, filling, and very nutritious!
If you only make one soup this month, make it this one!
♥ ♥ ♥
Love turmeric? Try my Turmeric Ginger & Lemon Shots!