Turmeric Chickpea Soup with Bok Choy – A healthy soup with healing powers to add to your rotation
Here is a healthy, nutrient-rich and delicious soup you can make at home. Turmeric chickpea soup is very simple to make and is not only tasty but has the potential to deliver anti-inflammatory and infection-fighting effects as well.
Our family often has soup with cheese, fresh cut vegetables, and crackers at lunch. This soup is light making it a perfect option for lunch during the spring and summer, but also serves well as a warm and cozy comfort food during the fall and winter.
What is Turmeric?
If you search turmeric, you will find several articles and research reporting on its anti-inflammatory effects and ability to help fight infection. Turmeric is a bright yellow spice with an earthy peppery taste. Adding turmeric to this soup blends well with the flavors of bok choy and chickpeas.
How to Make Turmeric Chickpea Soup?
To make Turmeric Chickpea Soup with Bok Choy, I first cook the onion, celery, and carrot (aka mirepoix). I also add bok choy to this mix and cook until vegetables soften. Bok choy is a cabbage-type of vegetable full of nutrients and thought to possess antioxidant and cancer-fighting properties. This vegetable is nutrient-dense with vitamins C and E, beta-carotene, folate, and selenium.
This soup tastes great with potatoes, barley, black eyed peas, and chickpeas – but you certainly do not need to incorporate all four of these. I have also sometimes mixed it up using white beans instead of chickpeas, or to leave out the black eyed peas because they take much longer to cook (saving ~15 minutes of cooking time). You can also add additional garden vegetables and herbs you have at home or in the garden. I have added parsley, dill, spinach, mushrooms, and kale to this soup – and it has tasted wonderful.
How to Store Turmeric Chickpea Soup?
Leftover turmeric chickpea soup can be stored in an air-tight container in the fridge for up to 3 days.
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Turmeric Chickpea Soup with Bok Choy
Ingredients
- 1 tbsp oil (e.g., canola oil)
- 1 stick celery diced
- 1 carrot peeled and diced
- 1/2 onion diced
- 1 cup baby bok choy trimmed and chopped
- 1/2 tsp turmeric powder
- 1/4 tsp ground coriander
- 1/2 tsp salt
- 1 russet potato peeled and chopped into 1 inch pieces
- 2 cups vegetable broth
- 3.5 cups water
- 1/4 cup barley
- 1/4 cup black eyed peas
- 1 can chickpeas (12-15 oz)
- salt and pepper to taste
Instructions
- Heat oil in a dutch oven over medium-high heat. When hot, add celery, carrots, onions and bok choy. Add turmeric, coriander, and salt. Stir occasionally for 6-8 minutes.
- Add potatoes, broth, water, barley, and black eyed peas. Bring to a boil, then lower heat. Simmer for 45 minutes to an hour.
- Add chickpeas. Stir until all combined. Enjoy!
