Turmeric and Sweet Potato Soup

This is a delicious soup chalk full of healthy nutrients to keep the kids at their best vitality this winter season. It's easy and our go-to for a hearty, warm meal. Let us know how it turns out and if you have any recipes to share, please pass them on! By the way, turmeric is an excellent anti-oxidant and has strong anti-viral properties, a sure immune booster if you're feeling a cold coming on.

INGREDIENTS:

2 Tbsp olive oil

1 yellow onion (chopped)

1 sweet potato, skin on, diced into pieces the size of a penny

1 red bell pepper

2 tsp ground turmeric

1 1/2 tsp dried basil

1 tsp paprika (optional version for adults)

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1 Tbsp soy sauce

1 can (15oz) no or low sodium diced tomatoes with their juices

5 cups vegetable broth

1 cup macaroni, stars, letters, orzo, or other small pasta

1 can chickpeas (drained and rinsed)

2 cups chopped kale

2 Tbsp lemon juice

Salt and Pepper to taste

INSTRUCTIONS:

1. In a large soup pot, warm up the olive oil over medium heat. Add the onion and saute it around until it starts to look translucent, about 4 minutes. Add the sweet potato and bell pepper and cook them all around for another 4 minutes. Add the turmeric, basil, paprika (if using it), ginger, cinnamon, and soy sauce and keep stirring so that everything gets coasted and the spices get a chance to warm up, about 1 minute. Add the tomatoes and broth, cover, and let simmer until the sweet potatoes are almost tender, about 8 minutes.

2. Add the pasta, uncovered, for about another 8 minutes, until cooked. Fold in the chickpeas, kale, and lemon juice, and simmer away until the kale wilts and the chickpeas are warm, about 4 minutes. Add salt and pepper to taste. Serve and enjoy!