That’s me, this is who I am, a simple girl.
A new texture , a vegetable not yet known, a spice found in a fresh -rather then powdered- version and a big smile magically appears on my face. I’m happy, even of the little new things I discover.
And I love these new markets where you can almost find everything, from potatoes and apples farmered around the corner, to the super papaya and curry leaves some elegant lady with a basket on her head, no matter what, somewhere have nurtured with love and passion.
So this colorful fresh turmeric was of no exception, I decided to use it in the simplest of ways I could have thought p of and the dish of the day so ended being a humble potatoes soup.
And if it is true, as it is, that turmeric is well known for its properties in the treatment of infections ( it is often used in Ayurvedic and Chinese medicine as anti-inflammatory, to treat digestive and liver problems , for various ailments of the skin and for the more general treatment of wounds) , it is also true that – as in all- restraint and not abuse turn out to be the best allies.
Too much , in the case of turmeric (or rather of its active ingredient , the curcumin ) might, in fact, interfere with the absorption of certain drugs, or create unnecessary fatigue to the stomach and can even create additional problems in case of diabetes.
So, remembering that ‘ in medio stat virtus ‘, mine is just a suggestion in case you’re as lucky as me and finally find some fresh turmeric: you’ll love it, for sure.
Fresh turmeric and potatoes soup, makes 2
- 4 medium potatoes
– 2 onions (one gold and one red )
– 1 stalk of celery
– 2 rhizomes of fresh turmeric,small to medium size
– vegetable broth as needed
– Cyprus black salt
– extra virgin olive oil to taste
Peel the potatoes and cut them into large chunks . Peel the onions and remove any filaments from the celery. In the meantime, keep the broth at a lukewarm temperature.
Put the potatoes , whole onions and celery in a large pot, cover with the vegetable broth and cook over moderate heat – with the lid on – until the potatoes are well cooked ( time will be adjusted according to the dimensions of the potatoes , here we needed a little over 20 minutes) .
Peel turmeric (be careful, it stains easily! ) and blend it with a little vegetable broth until you have a nice deep orange colored liquid.
Mix the potatoes and the vegetables with a mixer (if you prefer a less smooth texture , leave half of the soup unpureed)adding a litttle broth at a time , then add the salt and complete with the turmeric broth.
Serve immediately completing with a sprinkling of black salt (purely aesthetics , white will be fine anyways) and a drizzle of mild extra virgin olive oil.