Broccoli and Tumeric Soup





Want something nice and warm this weekend?

Makes 6 serves (1½ cups each)


2 large heads broccoli
1 head of cauliflower
1 brown onion
1 litre bone broth or chicken stock
Juice of half a lemon
2 teaspoons minced garlic
200ml coconut cream
Ghee or coconut oil
Turmeric powder
Salt and pepper


  1. Chop broccoli, cauliflower and onion into pieces.
  2. Heat a few tablespoons of ghee or coconut oil in a large pot on medium heat.
  3. Add vegetables, garlic, a few big shakes of turmeric powder, and salt and pepper to taste then mix well.
  4. Cook everything until soft (approx 15 mins), with the lid on but stirring a few times.
  5. Once the vegies are soft, add the stock and lemon juice.
  6. Bring to the boil then let sit off the heat for 10-15 minutes.
  7. Once cooled, use a stick blender (easiest) or transfer to a blender/food processor then blend until smooth.
  8. Stir through coconut cream and enjoy!


  • Feel free to play around with the vegetables in this recipe – eg. a leek instead of the onion tastes beautiful.
  • Optional: serve with fresh herbs (eg. parsley or coriander) on top.


This recipe was borrowed from the website

Check out her website for more great, healthy recipes.