Vegetable soup with fresh turmeric

Vegetable soup is always popular, the flavour is boosted with fresh turmeric.


Serves 4

1 Tbsp canola oil
½ leek, washed and thinly sliced
1 onion, peeled and thinly sliced
2 carrots, peeled and sliced
500g peeled and diced butternut or pumpkin
3 cloves garlic, very finely chopped
½ Tbsp finely chopped fresh turmeric (peeled)
¼ small cauliflower, sliced into bite-sized pieces
1.5 L vegetable stock
pinch salt
freshly ground black pepper, to taste
½ cup sliced spinach or silverbeet leaves
½ Tbsp lemon juice
¼ cup chopped parsley leaves


Heat oil in a large saucepan over low heat.
Add leek, onion, carrot, and butternut and cook for 15-20 minutes, or until soft.
Add garlic and turmeric and cook for about 1 minute.
Add cauliflower and stock.
Bring to a simmer. Adjust seasoning.
Stir in spinach or silver beet and simmer for 2-3 minutes until vegetables are tender.
Add lemon juice and serve, garnished with parsley.

Tip: use  1 tsp ground turmeric if you prefer or can't find fresh.