Turmeric spiced vegetable soup

Each weekend the past month, I’ve been making big batches of vegetable soups to enjoy during the week for lunch.  This recipe for turmeric spiced vegetable soup is the perfect way to boost your vegetable intake during winter.  It makes the most of the winter vegetables leek and pumpkin, plus carrots and is flavoured with turmeric, smoked paprika and Morrocan spices. The result?  A nourishing, delicious warming soup that’s great for boosting your nutrient intake.

It’s so easy to grab from the fridge or freezer on the way to work and add a side of toast with toppings for a filling and nourishing lunch.

Turmeric Spiced Vegetable Soup


1 tablespoon olive oil
1 large onion, sliced
2 cloves garlic, peeled and crushed.
1 leek, sliced
2 teaspoons turmeric
1 teaspoon smoked paprika
1 teaspoon Moroccan spice mix (ras-el-hanout) I got mine at the supermarket, but you can make it yourself from common spices. Here’s a recipe  If you don’t have it, just leave it out
1/2 crown pumpkin
3 carrots
1L vegetable stock
2 tablespoons pesto
1/4 cup cream (optional)

Heat the olive oil in a fry pan over a medium heat.  Add the the onion and garlic, and fry for 2 minutes.  Add the leek and spices and cook for another 3 minutes.  Set the pan aside while you prepare the rest of the vegetables.

Peel and chop the pumpkin and carrots into similar sized pieces.  Place in a large pot along with the vegetable stock.  Bring to the boil, then turn down the heat to a simmer.  Add the onion and spice mix from the fry pan.    Cook for around 15-20 minutes (will depend on the size of your vegetable pieces) or until soft.  Add the pesto and cream.  Blend together until smooth.  Season to taste with salt and pepper.

To serve, top with natural yoghurt, fresh coriander and a sprinkle of turmeric.