This soup is refreshing enough to enjoy during the summer months, as well as winter.


  • 2 tablespoons butter

  • 2 tablespoons extra virgin olive oil, plus extra to serve

  • 2 spring onions (scallions), finely chopped (save extra, curled in cold water, to garnish)

  • 1/2 teaspoon curry powder

  • 1/4  teaspoon ground ginger

  • 1/2 teaspoon ground turmeric

  • grated zest and juice of 1 lemon

  • 2 medium turnips, peeled and diced

  • 750 ml (26 fl oz/3 cups) vegetable stock

  • 270 ml (91/2 fl oz) tin additive-free coconut milk

  • 175 g (6 oz/1 bunch) asparagus, cut into 1.5 cm (5/8 inch) pieces

  • 1/2 teaspoon Celtic sea salt

  • freshly cracked black pepper, to taste


  • 1.

    Melt the butter with the oil in a large saucepan over medium heat. Add the spring onion and cook, stirring frequently until soft.

  • 2.

    Add the curry powder, ginger, turmeric, lemon zest, juice and turnip and cook, stirring frequently for 5 minutes.

  • 3.

    Add the stock, coconut milk and asparagus, and simmer, partially covered, for 15 minutes or until the turnip is tender, then add the salt.

  • 4.

    Remove from the heat and allow to cool slightly, then purée the mixture in batches in a food processor or blender until smooth. Reheat gently if necessary, then drizzle with olive oil, grind over black pepper and garnish with curled spring onion.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 523kj
  • Fat Total 28g
  • Saturated Fat 17g
  • Protein 30g
  • Carbohydrate 59g
  • Sugar 26g
  • Sodium 340mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Check out Lee's list of summer fruit and vegetables to get the most out of the sunny season. 

This recipe is featured in her recipe book, 'Heal Your Gut'.

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