Rosy Turmeric Soup

Ingredients:

4-5 small to medium potatoes cut into about 2 inch pieces

2 large carrots

1 package of extra firm tofu

1 medium yellow onion

5-6 cloves of garlic minced

3 large leaves green cabbage

4-5 large leaves red (or yellow/white) chard

3 Vegetarian bouillon cubes or 3 cups vegetable broth

turmeric

cayenne pepper

rosemary

salt & pepper

Directions:

1) Cut the onion into fairly thin pieces;

Just put this here to ward off any arguments over what I mean (ahem Colie and her German).

Put into a large soup pot with coconut oil and turn heat on low and cook until soft and starting to caramelize.

2)While onions are cooking, cut the carrots in half then half again. Cut as thin as possible unless you want thicker carrot pieces.

3) Clean and mince the garlic cloves.

4) Clean the cabbage and chard. Remove the thick centers of the leaves and cut into small pieces. Chop the leaves into small pieces as well.

5) Put the carrots, garlic, chard stems (only), and all the cabbage in. Stir, raise the heat to medium. Stir occasionally.

6) While those are cooking, drain and dab dry the tofu. Cut into inch pieces then spice with a generous amount of turmeric, salt, and cayenne pepper. Try to get both sides but if not it's okay-- more spice will be added to the soup later.

7) Add in the tofu and let cook with what's in the pot for about 5 minutes.

8) Add water so that it covers everything with about an inch of water above. Bring the heat to high. Add a few dashes of turmeric and some cayenne pepper. You can also add more salt but if you're worried about it being too salty, wait until the end when you're ready to serve to taste and decide.

9) Roll three large pinches of rosemary between your fingers to break up the leaves (if fresh, do a quick chop, just to help release the oils more into the broth).

10) While waiting for the water to boil, peel and cut the potatoes (you can use any kind though I used just regular 'ol Idaho potatoes). The smaller the piece, the faster your soup will be done. I recommend 2 inch chunks.

11) When the water is boiling, add in the potatoes. Stir and lower the heat to medium/medium low and put the lid on. If you don't have a lid, no biggie, just keep the heat on a higher setting. It should take about 20-30 minutes to finish the potatoes. Do the fork test at 20 minutes and decide.

12) When your potatoes are done, remove the lid and lower the heat. Add in the chard leaves (you want to do this last because if you leave them in the whole time, they'll get bitter from being over cooked). Stir and allow to wilt.

13) Enjoy!