Golden Turmeric Chicken Soup with Root Vegetables

Instructions

1. 1

   Heat a large pot over medium heat and sauté the diced onion until softened, about 4 minutes. Add minced garlic and grated ginger, stirring constantly for another minute until fragrant.

   Tip: Don't let the garlic burn—keep the heat moderate and stir frequently.

2. 2

   Stir in the turmeric powder and cook for 30 seconds to release its flavour, then add the chicken pieces and cook for 3-4 minutes until they begin to turn opaque on the outside.

   Tip: The chicken doesn't need to be fully cooked at this stage as it will continue cooking in the broth.

3. 3

   Pour in the chicken stock and bring to a gentle boil. Add the carrots, parsnips, and celery, then reduce heat to a simmer.

   Tip: Root vegetables take longer to soften, so adding them early ensures they cook through evenly.

4. 4

   Simmer for 25-30 minutes, until the chicken is cooked through, the vegetables are tender, and the broth has taken on a beautiful golden colour.

   Tip: Check that the chicken is no longer pink inside by piercing the thickest piece with a knife.

5. 5

   Stir in the coconut milk and lemon juice, then taste and adjust seasoning with sea salt and black pepper as needed.

   Tip: The lemon juice brightens the earthy turmeric—start with less and add more if you prefer tanginess.

6. 6

   Serve hot, garnished generously with fresh chopped coriander for a vibrant, herby finish.

   Tip: This soup keeps well in the refrigerator for up to 3 days and tastes even better as the flavours meld.