Turmeric Veggie Soup

Y'all this soup is so simple, healthy and packed

full of flavor. I came up with the concept when my parents got a basket full of veggies in the fall through a farm share program. I basically used the soup to use up what was left one week. I've been really into the flavor and health benefits of turmeric lately so I thought it was the perfect way to add some flavor and dimension to a veggie soup. It was just delicious and clean and hearty at the same time!

Turmeric Veggie Soup

• 1 tablespoon Olive Oil
• 2 large leeks, cleaned, halved, and thinly sliced
• 3 garlic cloves
• 1 tablespoon grated ginger
• 1 tablespoon fresh grated turmeric
• 2 cups cubed butternut squash (or sweet potatoes)
• 3 large carrots, diced
• 3 stalks celery 
• 2 fresh tomatoes diced
• salt and pepper to taste
• 1 teaspoon dried oregano
• 4 cups Vegetable stock
• 1 cup green lentils
• 1/4 teaspoon cayenne pepper
• juice of one lemon juice 
• zest of one lemon
• 3 cups thinly sliced mustard greens

1. Heat tablespoon of oil over medium high heat. Add garlic and leeks and saute until softened about 3 minutes. 
2. Add in ginger and turmeric and saute about 3 minutes, stirring often so it doesn't stick. 
3. Add in squash, carrots, celery, tomatoes. Salt and pepper to taste and dried oregano. Stir occasionally for about 5 minutes. 
4. Add in stock and lentils and bring to a boil. Reduce heat to simmer and simmer for about 20 minutes until lentils are soft. 
5. Add in cayenne and lemon zest, stir well. 
6. Stir in Mustard greens and let cook until just wilted, about 2 minutes 
7. Stir in lemon juice just before serving. 

**Makes about 6 servings