Spiced Vegetable Soup

Winter has arrived! It’s time to nurture yourself by keeping warm both inside and out . In this Season it’s important to drink warm fluids, eat warm foods and add warming spices to your food. Thinking of that I’m sharing a very nice Spiced Vegetable Soup that will nourish you as well as keep you warm and satisfied  🙂

Makes 4.5L


4 medium Dutch potatoes ( peeled and chopped)
3 medium sweet potatoes (peeled and chopped)
3 large celery sticks including leaves (chopped)
3 medium zucchini (chopped)
500g pumpkin (chopped)
1 large onion (diced)
4 garlic cloves (crushed)
4 cm of ginger (grated)
1Tbs curry powder (use mild/ medium/hot heat to your taste)
1tsp turmeric powder
4 vegetable stock cubes
3 Tbs ghee or coconut oil
2 tsp fennel seeds
Salt, pepper to taste
Boiling water



1. In a big saucepan heat ghee on medium heat, then add onions, garlic, fennel seeds and fry until onion starts to get brown and garlic looses the raw smell. Add ginger, curry powder and turmeric and fry for about 10 seconds. Add chopped veggies and mix. Add boiling water and veggie stock cubes. Do not cover veggies with water, just add enough water to be about 2 fingers below the vegetable’s level. Cover with a lid and let veggies cook until tender.
2. Using a hand mixer, blend the soup until smooth. Add salt and pepper to taste and serve with a nice bread



Onion and garlic can be substituted with 1/8 tsp of asafoetida

Any root vegetables can be used, but keep pumpkin and Dutch potatoes, Dutch potatoes makes the soup nice and creamy, pumpkin adds natural sweetnesses

Instead of ghee use coconut or olive oil

This soup can be made in a pressure cooker


Recipe by Débora Galvin