If you’ve been making your own golden milk in order to boost your immune system, aid digestion and lower inflammation, there’s now a savoury way to get your hit of anti inflammatory spices and comforting flavours. This golden soup recipe is perfect for any 
Autumn or Winter evening, especially if you’re feeling a little under the weather, or you feel a cold coming on.
All ingredients are seasonal, and the combination of ghee and black pepper actually makes turmeric more bioavailable (i.e. it helps the body absorb the anti-inflammatory benefits better!) If you’re vegan, use another suitable cooking oil like coconut, as a small amount of saturated fat is important in help make the most of turmeric’s healing powers. From an Ayurvedic standpoint, this is also a great Vata-pacifying soup, meaning anyone who feels cold and achy, with painful joints, who feels a little anxious, vulnerable or who has irregular digestion right now can highly benefit from this deeply rejuvenating and nourishing soup.
Ingredients
(serves 4)
- 1 leek
- ½ celeriac
- 2 carrots
- ¼ butternut squash
- 1 tbsp organic ghee
- 1 tbsp turmeric
- 1 tsp black pepper
- ½ tsp good quality salt + more to taste if needed
- ½ tsp ground cumin
- ½ inch fresh ginger or ½ tsp ground
- 1 tbsp boullin or 1 stock cube
Topping:
- Coconut flakes
- Chopped chilli pepper
Method
Chop the vegetables before cooking, as celeriac and squash can be difficult to chop quickly
Melt the ghee in a large pan
Add the leek and cumin, and cook until the leek begins to soften
Add the carrots and ginger
After a few minutes add the celeriac and butternut squash
Add 1 litre of hot water to a large bowl or jug, and stir in your boullin or stock
Pour the stock liquid into the pan, and bring to a simmer
Once bubbling, add the salt and turn the heat down slightly, leaving it to simmer for 30-45 minutes
Add more water if needed (or if you’re feeding more mouths)
About 10 minutes before the end, add the turmeric and black pepper and more salt if needed
Use a large blender or hand blender (best for soup) and blend until your soup reaches the desired consistency. Autumn and Winter soups are sometimes best served a little chunky for a more filling, comforting texture
Pour into bowls and top with a few coconut flakes and a chopped chilli pepper if available
Enjoy!
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