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Vegetable Soup


  • 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.

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