Turmeric Vegetable Stew
 
Prep time
Cook time
Total time
 
Make this stew at the beginning of the week and enjoy it for lunch all week!
Author:
Recipe type: Soup
Serves: 5-7
Ingredients
  • 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
Instructions
  1. In a large soup pot over medium heat, sauté garlic, paprika, and turmeric in a splash of water until fragrant, about 2 mins.
  2. Add the onion, bell pepper, and carrots, stir, and cook until vegetables are slightly soft, about 10 mins.
  3. 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.
  4. 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).
  5. Serve with hot sauce and cubed avocado, if desired.
Notes
*I order Louisville Vegan Jerky (maple bacon & sriracha maple) from Thrive Market, but you can also order it from Amazon (linked in post).

This soups keeps well in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/12/08/turmeric-vegetable-stew/