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A veggie soup - full of flavour

This is a really healthy soup, packed with vitamins & minerals (vit c and iron in particular) and you can tweak the spices to get the kind of flavour that you want. You can also sub in any green vegetables - cabbage, kale, etc for the spinach if you prefer.

Ingredients (serves 4, easily doubled):

  • 2 tbsp light olive oil or rapeseed

  • 1 leek finely sliced (or can use frozen too)

  • 1 medium potato, peeled and roughly chopped or diced

  • 1 large carrot peeled and sliced

  • 1 crushed garlic clove

  • 1 tsp mild / medium curry powder

  • Half tsp cumin

  • Half tsp turmeric

  • 1 litre veg stock or 2-3 tsp veg bouillon in hot water)

  • 200 ml (half a tin) of light coconut milk (or use extra stock if you prefer)

  • 200g fresh or frozen spinach

  • Salt and pepper to season

  • A squeeze of lemon juice

  • Optional grated cheese (I used Parmesan) for topping and wholegrain bread.


  • Heat the oil in a large pan, add the leek, potato, carrot, garlic and spices. Stir and cover, cooking over a low heat for 5 mins.

  • Add the stock and coconut milk, bring to the boil, cover and simmer for 10 minutes until the vegetables are tender.

  • Add the spinach, cook for a further 2-3 mins.

  • Using a stick blender or normal blender, blend the soup.

  • Season with the salt, pepper and lemon juice to your taste.

  • Serve with optional cheese and bread (pref wholegrain).


Slightly adapted recipe by nutritionist and athlete Anita Bean.

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