Turmeric Flavoured Vegetable Soup

A warm, plant-based soup with Indian flair.
5 from 1 vote
Course Main Course
Cuisine Caribbean
Servings 4
Calories 277 kcal


  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 2 tbsp turmeric juice
  • 8 stalks scallion diced
  • 4 cloves garlic minced
  • 1 tbsp celery minced
  • 6 sprigs thyme
  • 10 cups water
  • cup chick peas cooked
  • ½ lb pumpkin cubed
  • 6 cups spinach chopped
  • 16 allspice berries tied in cheese cloth
  • 1 scotch bonnet pepper
  • 1 inch Ginger finely grated
  • 1 teaspoon salt to taste


  • Add coconut milk to a large pot over medium heat. Add the scallions, onions, and celery. Stir and allow to soften for roughly 5 minutes. Stir in the scallion, garlic and pimento berries.
  • Add water and stir then bring to a boil. and then add the peas, pumpkin, carrot and spinach. Cover the pot and leave for 20 minutes.
  • During this period, monitor the pot by stirring to check for desired consistency and to prevent burning. Add water and additional spices as desired.
  • Remove pimento berries in cheesecloth (if used) and serve.
Keyword Gluten-free, Vegan


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