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Maybe you already read the story of this soup in the previous post, but all that you need to know is that it was a compromise between 'healthy' and 'tasty' food.
Turmeric plays a fundamental role in this soup, it can't be omitted.

Kale Soup with Turmeric

Ingredients
Serves two:
200g kale
1 red onion
1 tbsp of butter
100ml milk
30g fontina or cheddar
1 tbsp turmeric
black pepper

Directions
Cut the kale and the onion into thin slices. Cook with the butter for 10 minutes.
Pour the milk, and cook over low heat 30-40 minutes, until tender.
Puree the soup in a food processor. Add cheese and turmeric and cook for 5 minutes, until the cheese is melted.
Serve hot with black pepper.

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Another turmeric soup:

Tinda (Indian round gourd) Curry

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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