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Turmeric Potato Soup

  • 5 min
    Prep Time
  • 30 min
    Total Time
  • 6 people
  • 279 per 1 serving


  • 1 tablespoon olive oil
  • 2/3 cup chopped yellow onion
  • 3 cloves garlic, peeled
  • 2 tablespoons ground turmeric
  • 4 russet potato, peeled and chopped
  • 4 cups Pacific Foods® Organic Beef Broth
  • 1/2 teaspoon salt
  • 1 hot Italian pork sausage, casing removed (will cook and use for garnish)
  • 1 teaspoon ground black pepper
  • 1 cup mixed micro greens (for garnish)


  • Step 1

    Heat a large soup pot over medium heat. Add the olive oil, then the onion. Cook, stirring, until the onion begins to soften. Add the garlic gloves (I leave mine whole, since I'll be cooking them for a while, and then blending) and turmeric. Stir and scrape the bottom of the pan for 30 seconds to cook the turmeric. 

  • Step 2

    Add the chopped potatoes and stir to cover in turmeric, then add the broth and 1/2 teaspoon salt. Bring to a simmer and let cook until the potatoes are tender, about 20 minutes. 

  • Step 3

    While the soup is simmering, cook your sausage. Set aside when done. When your potatoes are tender, add a 1 teaspoon fresh ground black pepper, then blend the soup until smooth. Taste, and season with more salt and pepper as needed. Serve topped with sausage and microgreens, and perhaps alongside some fresh baked bread.

Calories 279
Total Fat 12 g
Sat. Fat 3.9 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 850 mg
Total Carb 29 g
Dietary Fiber 2 g
Sugar 2 g
Protein 12 g
Vitamin D 2 %DV
Calcium 3 %DV
Iron 21 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.