Recipes

NICOLA’S TURMERIC SPICED VEGETABLE SOUP

INGREDIENTS:

 

1 Tablespoon olive oil

1 large onion, sliced

2 cloves garlic, peeled & 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.
If you don’t have it, just leave it out

1/2 crown pumpkin

3 carrots

1 Litre vegetable stock

2 Tablespoons pesto

1/4 cup cream (optional)

 

DIRECTIONS:
 

Heat the olive oil in a fry pan over a medium heat. 
 

Add the the onion & garlic, fry for 2 minutes. 
 

Add the leek & spices & cook for another 3 minutes.  

Set the pan aside while you prepare the rest of the vegetables.

Peel & chop the pumpkin & 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 & 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 & cream.

Blend together until smooth.

Season to taste with salt & pepper.

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

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