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Roasted turmeric and vegetable soup

British  —  Soup

Roasted turmeric and vegetable soup

  • serves

    Amount of servings

  • 20 min / 110 min

    Preparation / Cooking time

  • Easy


This is one of the tastiest soups to make, packed with nutritious vegetables and a healthy dose of turmeric


Carrots 8, medium-sized
Potatoes 5
Leeks 3
Broccoli 1 large floret
Garlic cloves 10, peeled
Shallots 2 large
Thyme 4 tbsp
Rosemary 5 tbsp
Vegetable broth 1800ml
Olive oil Splash, for roasting
Turmeric powder Sprinkle
Salt To taste
Pepper To taste

How to cook

  1. Set the oven to 240°C.

  2. Chop and combine vegetables, including peeled garlic (excluding shallots) into a roasting pan. Season with oil, turmeric, a little salt and pepper. Toss to cover all.

  3. Bake for 40 minutes, turning at 20 minutes.

  4. While the vegetables bake, combine chopped shallots, thyme, rosemary, a little pepper, turmeric and mix together.

  5. A few minutes prior to vegetables being baked, combine above shallot mix in your soup pot and sauté the shallot mix in oil for a few minutes till golden.

  6. Add roast vegetables into the pot with shallot mix, add vegetable broth, made using Knorr's vegetable soup, or water to immerse vegetables by an inch. Bring to a boil, then simmer for 30 minutes, stirring occasionally and adding more water and seasoning to taste, if needed.

  7. Blend soup with a hand held blender and serve.

Ingredients for this recipe