Veggie & Turmeric Soup

You will need:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 medium carrot, finely chopped
• 2 stalks celery, finely chopped
• 1 tablespoon McCormick Ground Turmeric
• 2 teaspoons garlic, minced (about 4 cloves)
• ½ teaspoon ground ginger
• ¼ teaspoon ground cayenne pepper
• 1 32-ounce carton vegetable broth
• 3-4 cups water
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 3 cups cauliflower florets, chopped
• 1 15-ounce can Great Northern beans, drained and rinsed
• 1 bunch kale, chopped
• 1 7-ounce package shirataki noodles, drained*

To make:

1. In a large saucepan or pot over medium-low, warm oil. Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
2. Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
3. Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
4. When the cauliflower is fork tender, add beans, kale, and noodles. Cook until the kale is slightly wilted. Serve hot.