Vegan turmeric soup

Warming & spicy flavours are precisely what you need as the temperatures continue to drop, this soup has them in abundance. With winter well on its way and colds spreading like wildfire, now is the time to give your immune system a good old boost. Packed with all the good stuff, ginger, garlic, chilli and of course, the mighty turmeric, this vegan soup might as well be available on prescription as it’s so full of goodness!

Turmeric sales have exploded over the last couple of years as people have started to cotton-on to what a wonderfully restorative ingredient it is.  It contains something called ‘curcumin’ which studies suggest is an excellent anti-inflammatory and antioxidant.  I’m definitely not a doctor but both of those things sound pretty good to me! Combining the turmeric with ginger, garlic and chilli, which are all known to have health benefits of their own, results in a super healthy vegan (and gluten-free!) soup that is so vibrant and full of goodness.

Fortunately, all these fantastic ingredients aren’t just healthy, they also make for a soup that is really tasty and full of flavour. Onions, leeks, peppers and carrots are all sweated down to form a tasty base for the soup. Split-peas are used to up the protein and give things a bit more substance, before a wonderfully rich and creamy coconut milk is added along with some vegan stock. A splash of white wine vinegar really helps to liven it up too. If you’re looking for an easy vegan lunch that will get you through the colder months with a smile on your face, this soup is the one for you.

Get ahead – The soup will last for 3 days in fridge, just reheat gently in a pan.

Mix it up – For a little extra texture, why not try sprinkling over some toasted seeds of roasted chickpeas?

Sliced leek

Lots of veggies


Feeds a crowd – at least 8 bowls.

2 tbs oil – whichever you prefer

2 leeks, roughly chopped (1)

1 onion, roughly chopped

1kg carrots, roughly chopped

1 red pepper, roughly chopped

8 cloves of garlic, finely sliced

1 red chilli, finely sliced (2)

2” piece of ginger, finely sliced

500g yellow split peas

1 tbs turmeric powder

2 tsp cayenne pepper (2)

1.5 litres veg stock (3)

50ml white wine vinegar

1 tin of coconut milk

Small handful of coriander, finely chopped


In a large saucepan over a medium heat, add oil then sweat the leeks, onions, carrots & peppers for 5 minutes.

Add the garlic, chilli & ginger and stir for 2 minutes. Add split peas, turmeric & cayenne & stir thoroughly.

Add stock & vinegar, bring to boil then add the coconut milk & simmer for 45 minutes or until split peas are tender.

Once ready, ladle the soup in batches into a blender (I use this one and it’s awesome!*) and blend until very smooth (4). Alternatively, use a stick blender and blitz in the pan.

Ladle into bowls, top with coriander, feel instantly restored to full health.


(1) Before chopping the leek, remove the tough green top. Starting just above the base, slice through the centre of the leek (almost but not quite all the way through), so that you can see the different layers inside (see picture). Rinse the leek making sure that the water removes all dirt from each layer.

(2) Remove the seeds from the chilli or reduce the amount of cayenne pepper if you don’t like your soup too spicy.

(3) Depending on the split peas used, you may need to add a touch more stock than this. You want to keep all the ingredients nicely submerged, so keep your eye on the pot during cooking and add a little extra stock if necessary.  Also, try to find ‘low salt’ stock if using instant, as this allows you more control over the level of seasoning.

(4) Take care not to overfill the blender as they can overflow once they start blending, turmeric does not go well on clothing!

*This post contains affiliate links but opinions are DEFINITELY my own.

Vibrant vegan turmeric soup