Makes approx. 12 serves

Cooking time: 1 – 1.5 hrs approx.

Ingredients Version 1 (quick recipe):

  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely grated turmeric
  • Sprinkle of black pepper
  • 2 cloves garlic finely chopped
  • 2 onions roughly chopped
  • 8 cups vegetable stock
  • 3 large potatoes, peeled and roughly chopped
  • 3 cups fresh kale, finely chopped and stems removed

Ingredients Version 2 (add all or any of the following vegetables for a super healthy soup):

  • 2 sprigs fresh rosemary, stalks removed and finely chopped
  • 3 basil leaves, finely chopped
  • 1 cup fresh spinach, finely chopped and stems removed
  • 2 medium carrots, sliced
  • 2 small red capsicum, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 can chick peas

Cooking Instructions:

  1. Place turmeric in a small bowl and sprinkle with black pepper
  2. Heat extra virgin olive oil in a large soup pot
  3. Add turmeric/pepper, garlic and onions to heated oil and cook until tender
  4. Remove soup pot from heat and add all the remaining ingredients
  5. Place soup pot back on heat
  6. Bring to boil, then reduce heat and simmer until all ingredients are cooked through
  7. Allow to cool a little then blend the cooked soup to a smooth consistency
  8. Heat and serve with a dollop of yoghurt or cream
  9. Garnish with a sprinkle of parmesan cheese flakes if diet allows

Note: For my soups and stews I like to purchase fresh, organic vegetables from Patlin Gardens, Adelaide Showground, Wayville.