Savour this hearty vegetable soup recipe prepared with creamy coconut milk for extra richness and body.


  • 25g/1oz unsalted butter

  • 1 red onion, chopped

  • 2 garlic cloves, finely chopped

  • 175g/6oz turnip, peeled and cut into 1cm/½inch cubes

  • 175g/6oz sweet potato, peeled and cut into 1cm/½inch cubes

  • 175g/6oz pumpkin, peeled and cut into 1cm cubes/½inch

  • 1 tsp coriander seeds, ground

  • 1 tsp ground ginger

  • 1 tbsp spring onions, chopped

  • salt and freshly ground black pepper

  • 1 litre/1¾ pints vegetable stock

  • 2 tbsp flaked almonds, toasted

  • 1 fresh chilli, de-seeded and chopped

  • 1 tsp caster sugar

  • 2 tbsp coconut milk

  • coriander, chopped, to serve

  • crusty bread, to serve


  • 1.

    Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat.

  • 2.

    Add the cubed vegetables and fry for 3-4 minutes.

  • 3.

    Add the ground coriander, ground ginger, spring onions and salt and freshly ground black pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently.

  • 4.

    Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix. Cover and simmer gently for 10-15 minutes, until the vegetables are just tender.

  • 5.

    Pour the coconut milk into the soup mix and stir.

  • 6.

    Ladle into warmed bowls. Sprinkle with chopped coriander and serve with crusty bread.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating