Ginger and Turmeric Soup

Recipe: Ginger and Turmeric Soup
Gluten free, dairy free


Serves: 4


Time: 35-40 min



  • 1 brown onion
  • 3 cups chopped pumpkin
  • 1 cup chopped potato
  • 2-3 garlic cloves, minced
  • 1 thumb sized piece of ginger, grated
  • 1 thumb sized piece of turmeric, grated
  • 3 cups vegetables stock, salt reduced
  • 1 serve (25g) Nuzest Just Natural Clean Lean Protein
  • 1 cup coconut milk
  • 3 tbsp extra virgin olive oil
  • Salt and pepper


Optional for topping:

  • Coconut yogurt
  • Pumpkin (pepita) seeds



  1. Heat the oil in a large, deep saucepan. Add the onion and sauté until translucent.
  2. Add the pumpkin, potato, garlic, ginger and turmeric and sauté for three minutes.
  3. Add the broth and coconut milk to the pot and mix well. Season with salt and pepper and bring to the boil. Once boiling, reduce heat to a simmer and place lid on the pot to cook for 20 minutes or until the vegetables are soft.
  4. Once the soup is cooked, blend the mixture using a handheld blender. Alternatively, you could transfer the mixture to a high-speed blender.
  5. Add the Nuzest Just Natural Clean Lean Protein and blend again until incorporated. Taste and adjust seasoning to your taste.
  6. Serve topped with a dollop of coconut yogurt and pumpkin seeds. Enjoy!


Fun fact!

Turmeric has anti-inflammatory effects, whilst ginger has digestive benefits, making this the ultimate health promoting meal!

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