Thursday August 25, 2022
3 minutes to read
Recipe by Vegetables.co.nz, a not-for-profit organization
Ingredients
- 1 Tbsp olive 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
Instructions
- 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.
Nutrition Information Panel
| Per Serving [4 Serves] | |
|---|---|
| Energy | 122.12kcal |
| Total fat | 4.04g |
| Protein | 2.96g |
| Carbohydrates | 21.21g |
| – sugars | 6.7g |
| Fibre | 3.59g |
| Sodium | 1171.03mg |
Did you know that the active component in turmeric is curcumin which gives the yellow pigment to this delicious vegetable soup.
Apart from its vibrant colour, turmeric has many proven health benefits through its medicinal actions of being anti-inflammatory, antimicrobial and antioxidant to name a few. To understand the benefits and uses of tumeric, see Turmeric (Curcuma longa).
