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Hearty Winter Tumeric & Vegetable Soup

This soup is full of all the heartiness you need on a cold winter's night.

Full of anti-inflammatory and flu fighting vegetables, it'll not only have you feeling sustained with all the good stuff, you'll be reaching for another serve.


  • 1 tablespoon olive oil

  • 2 onions, diced

  • 4 carrots, peeled and diced

  • 4 celery stalks, diced

  • 3 cloves of garlic, minced or finely chopped

  • 2 cm fresh ginger, minced, or 1 tspn of minced ginger from a jar

  • 1 tablespoon fresh grated turmeric root or 2 tspns ground turmeric

  • 1/2 a sweet potato, peeled and diced

  • 1 swede, peeled and diced

  • 1 small zuchinni, diced

  • 3/4 cup yellow split lentils

  • 2 cups spinach, fresh or frozen, chopped

  • 2L vegetable or chicken stock

  • handful of fresh parsley, chopped finely

  • salt and pepper to taste


Heat oil in a large pot over medium-high heat.

Add onions and cook for 5 minutes, until they soften and begin to brown.

Add carrot and celery, and cook for another 3 minutes, until the vegetables soften.

Add garlic, ginger, and tumeric; stirring for another minute, until fragrant.

Add remaining vegetables, lentils, stock, parsley, salt, and pepper, and bring to the boil.

Reduce the heat to a simmer and continue to cook for about 15-20 minutes, or until vegetables and lentils are tender and cooked to your liking.

Makes: 6 decent sized serves


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