This Sunshine Turmeric Soup has all the healing benefits of Turmeric with the added nutrition and flavour of sweet potato, butternut squash, carrot and more.
Scroll down for the soup and green sauce recipe.
Sunshine Turmeric Soup Ingredients
- 1 medium-sized butternut squash (peeled and chopped into large chunks)
- 1 sweet potato (peeled and chopped into large chunks)
- 3 carrots (peeled and chopped into large chunks)
- I medium-sized leek (sliced)
- 1 onion (sliced)
- 2 sticks of celery (sliced)
- 1 litre vegetable stock (heated)
- 2 cups of fresh spinach
- Add a few sprigs of thyme
- 2 tbsp olive or avocado oil
- 1/2 – 1 tsp turmeric powder
- Salt & Pepper
Turmeric Soup Method
In a casserole dish or large pan, and over med heat, sweat the celery, leek and onion in the oil until soft and translucent. Stir in the thyme leaves and turmeric powder.
Add the chopped butternut squash, sweet potato and carrot and pour in the hot veggie stock. Simmer until the root veggies are tender, and drop in the spinach just before serving. Add sea or rock salt and pepper to taste. Serve with a generous helping of fresh green sauce.
Green Sauce Ingredients
- ½ cup pine nuts
- ½ cup walnuts
- ¼ cup olive or avocado oil
- 1 tsp crushed garlic
- 2 to 3 tbsp lemon juice
- ½ cup vegan parmesan (optional)
- 1.5 cups fresh basil leaves
- ½ cup water (60ml)
- Sea or rock salt and pepper to taste
Green Sauce Method
Add all the ingredients to a food processor and mix until well combined. Coarse or smooth is fine, whichever you prefer.
If the sauce is too thick, it can be loosened with water or oil.
Any leftover sauce can be used as a spread or dip for crudites. It’s also delicious drizzled over roasted vegetables.
