Soup of Legumes and Turmeric

Here is the recipe for a healthy and fragrant Soup of Legumes with Turmeric, a restorative and nutritious dish, suitable for warming up on cooler days.

Ingredients

• 200 g of mixed dried legumes (such as lentils, chickpeas, beans, split peas) or a ready-made mix
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, cut into pieces
• 2 cloves of garlic, crushed
• 1 large potato, peeled and diced
• 1 liter of vegetable or chicken broth
• 2 teaspoons of turmeric powder
• 1 teaspoon of cumin powder
• Salt and black pepper to taste
• Extra virgin olive oil
• (Optional) Fresh spinach or chard, roughly chopped
• (Optional) Grated lemon zest and juice for a fresh touch
• (Optional) A bunch of fresh parsley, chopped for garnish

Preparation

1. If using dried legumes, soak them the night before in cold water. If you are using a mix of pre-cooked legumes, this step is not necessary.

2. Heat a drizzle of extra virgin olive oil in a large pot. Add onion, carrots, celery, and garlic and sauté over medium heat for about 5 minutes or until the onion becomes translucent.

3. Add the drained and rinsed legumes (if starting from dry) or the pre-cooked legumes. Mix well to flavor with the sauté.

4. Add the turmeric, cumin, salt, and pepper, then mix well to evenly distribute the spices.

5. Pour the broth into the pot and add the potato cubes. Bring to a boil, then reduce heat and simmer, covered, for about 1-1.5 hours or until the legumes are soft and the soup is thick and aromatic. If using pre-cooked legumes, the cooking time will be shorter, about 30 minutes.

6. If you wish, in the last 5 minutes of cooking, you can add the spinach or chard to enrich the dish with color and nutrients.

7. Adjust the salt and pepper and, if you like, add some grated lemon zest and a little juice for a fresh and summery note.

8. Serve the hot soup garnished with chopped fresh parsley, for an extra touch of color and flavor.

Curiosity

Turmeric, in addition to giving the dish its characteristic golden color, is known for its anti-inflammatory and beneficial properties. This spice is a key ingredient in Indian cuisine but fits very well to enrich the flavor and healthiness of Italian cuisine dishes, as demonstrated by this soup.