Serves: 2


  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and chopped
  • 1 leek, washed and chopped (remove green ends)
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon mixed dried herbs
  • 1 teaspoon turmeric, ground
  • 1 cup vegetable stock
  • 1 pinch nutmeg
  • 1 stalk parsley
  • 2 cups water

Step 1

Boil 3 cups water in the kettle (enough to fill a saucepan). Wash, peel, and prep your vegetables.

Step 2

Place all vegetables and garlic in a large saucepan and cover with water and vegetable stock.

Step 3

Bring to a boil, then reduce the heat to simmer for 10 to 15 minutes.

Step 4

Add the herbs, nutmeg, and turmeric. Remove from the heat and let cool for a couple of minutes. Puree to a smooth soup with a multi-blade blender.

Step 5

Garnish with parsley (optional).

Step 6

Serve hot with naan or rustic bread, and a dollop of sour cream.