Potato, Leek, Carrot and Turmeric Soup Recipe

Bring a large pot of lightly salted water to a boil. Add egg noodles; cook stirring occasionally until tender yet firm to the bite about 3 minutes. Drain. Rinse with cool tap water until cooled 1 to 2 minutes.

Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant about 1 minute. Stir in leeks and cook until slightly browned about 3 minutes. Add carrots and celery; cook and stir about 2 minutes. Add potatoes; cook and stir about 2 minutes.

Cover skillet and cook until vegetables release some moisture about 5 minutes. Stir in turmeric white pepper and salt. Pour in water and bring soup to a boil.

Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine about 5 minutes.