Golden Vegetable Soup

This is a great way of getting your vegetable intake up. The turmeric and nutmeg add a lovely flavour- feel free to leave the parsley out if you don’t like it. On that note, flat leaf parsley has a much milder flavour than curly leaf and is a good way to get used to the taste. It’s a properly warming, comforting bowl of loveliness and a regular feature in the Rubbish household.

Ingredients (serves 6)

1 medium onion
3 carrots
2 parsnips
1 leek
1/2 Savoy cabbage
Rapeseed or coconut oil for frying
1 litre vegetable or chicken stock
Small bunch of parsley
1 tsp turmeric
1/2 tsp freshly grated nutmeg
Sea salt & black pepper


Prepare and roughly chop all the vegetables.
Heat a glug of oil in a large pan and sweat the onion, carrot, parsnip and leek with the lid ajar over a very low heat for around 15-20 minutes until soft but not browned. Stir through the turmeric and cook for a further minute.
Add the stock to the pan, followed by the cabbage, seasoning, nutmeg and a tablespoon of chopped parsley.
Bring to the boil and simmer for 5 minutes.
Cool slightly then blend.
Add more stock or water to the required consistency.
Serve with a sprinkle of parsley, a swirl of olive oil and some black pepper.