Every time I use turmeric in a recipe, I remember back to the time I ruined the one and only manicure I’ve ever had while using it in a delicious Jamaican recipe.
Knowing it has the ability to stain everything, I have been diligent about wearing an apron when cooking with it ever since (although I’m still very willing to sacrifice my nails for the cause).
This week’s recipe featured turmeric, so I paid careful attention to what I was doing while stirring, watching the broth turn a beautiful yellow color.
I managed to get through the cooking process completely unscathed.
But then, when I sat down with my steaming bowl of soup, I realized that my capacity to make a mess went beyond the kitchen and into the dining room as I managed to spill it directly down my shirt.
So typical.
But also so worth it.
This recipe comes from the blog “Munch Meals by Janet.” You can find the original post at https://munchmealsbyjanet.com/2020/11/09/vegan-vegetable-noodle-soup/. I added extra seasoning, broth and ingredients in the version below.
Vegetable Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 ribs celery diced
- 4 large carrots diced
- 6 to 8 cloves garlic minced
- 6 to 8 cups vegetable broth
- 4 teaspoons oregano
- 2 teaspoons garlic powder
- 2 teaspoons turmeric
- 2 bay leaves
- salt and pepper to taste
- 2 large potatoes cubed
- 16 ounces pasta something tubular; I used cavatappi
Instructions
- In a large stockpot or Dutch oven with a lid, heat the oil over medium heat.
- Add the onion, celery and carrots, and saute until everything is softened.
- Add the garlic and saute for a couple minutes, just until it’s starting to be fragrant, and add in six cups of broth, oregano, garlic powder, turmeric, bay leaves, salt and pepper, potatoes and pasta, and stir to combine.
- Cover the pot and raise the heat slightly. Let the soup come to a gentle boil.
- Lower the heat to keep the soup at a simmer, and leave the lid on for 14 to 15 minutes or until the pasta is cooked through and the potatoes are fork tender. Add more salt and pepper, if desired.
- Fish out the bay leaves and discard them, and then serve.
This had so much flavor. The turmeric added an earthy, peppery flavor, and the combination of all the vegetables in the broth made it an excellent, hearty dinner.
And luckily, my stain treatment managed to slay the turmeric, and my shirt is good as new.
Next time I pull that bottle off my spice rack, I’ll have to remember that I don’t just need my apron—I might need to get a bib, too.
This piece first appeared in print Sept. 25, 2025.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
