Project Description

Anti-Inflammatory Turmeric Garbanzo Bean Soup for cold-weather aches & pains

From the Feb. 2019 article: Turmeric Garbanzo Bean Soup


1/4 C olive oil
1 leek, thinly sliced, white part only
1 bulb fennel, thinly sliced
2 cloves garlic
1/2 head cauliflower, cut into 2″ pieces
1 yukon gold potato, cut into 2″ pieces
2 t ground turmeric
1 t salt
freshly ground pepper to taste
pinch red chili flakes
6 C chicken or vegetable stock
1 C cooked garbanzo beans
olive oil to drizzle on top


Place the olive oil in a large pot over a high heat.

Add the leeks, fennel, and garlic and saute until the vegetables have softened and begin to brown, about 5-8 minutes.

Add the cauliflower, potato, turmeric, salt, pepper, and chili flakes and saute an additional minute to combine the ingredients.

Add the chicken stock and bring to a boil.

Reduce to a simmer and cook, stirring occasionally until the vegetables are tender, about 12-15 minutes.

Puree the soup with an immersion blender or in a blender until smooth.

Place in a serving bowl and garnish with garbanzo beans and drizzle with olive oil.

Serves 4-6