Ginger Turmeric Tomato Veggie Soup

Prep Time: 20 minutes    Cook Time: 15-20 minutes              Makes: 4-6 servings

Ingredients:

• ½ small onion, diced
• ½ small leek, thinly sliced
• 2 cloves garlic, minced
• 1” piece fresh grated ginger
• 1” piece fresh grated turmeric
• 2 small carrots
• 2 stalks celery
• ½ bunch broccolini
• ½ zucchini
• 1 14-ounce can diced Italian-style tomatoes, no additives
• 2 cups broth or water
• 1 handful arugula
• Salt and pepper to taste

Directions:

1. Sweat onions and leeks in 1-2 tablespoons of water or oil in a medium stockpot until translucent, ~5 minutes. Chop carrots, zucchini, celery, and broccolini into small pieces. Add garlic, ginger, and turmeric to pot.
2. Add remaining ingredients to pot, except for arugula. Bring to a boil, reduce heat and simmer for 10-15 minutes or until carrots are tender. Remove from heat. Add arugula. Cover and allow it to wilt, ~1-2 minutes. Salt and pepper to taste.

Recipe and Image Credit: Rene Maserati

IBD-AID Phase III (as tolerated).