Golden Soup Recipe (V-K~P~)

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 goldensouprecipeAutumn 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.


(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



  • Coconut flakes
  • Chopped chilli pepper



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


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