Chief Taste Expert at graze, Ellie comments on this recipe: "This healing broth made with turmeric, ginger and spices is inspired by this detox soup ( from @FeastingAtHome - the turmeric gives it a rich golden yellow colour, as well as a nice aroma and anti-inflammatory and immune-boosting goodness. The pumpkin seed topping adds some crunchy protein and fibre."

Will you give it a try?

Will you give it a try?


  • 1 tsp coconut oil
  • 1 onion, finely diced
  • 1 thumb sized piece of fresh ginger, peeled and grated
  • 2 fat garlic cloves, sliced
  • 2 tsps of turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 litre chicken bone broth/stock (or veggie bouillon)
  • 400 ml water
  • salt and pepper
  • 1/2 butternut squash, cubed
  • 1/2 celeriac, cubed
  • 200g red split lentils
  • 2 handfuls fresh baby spinach
  • handful pumpkin seeds


  1. Sauté off the onion, ginger and garlic until soft and add the turmeric, stir to coat everything then add the cumin and coriander
  2. Continue to heat for 1-2 minutes to release the aromas from the spices
  3. Then add the stock, water, salt and pepper before bringing to a simmer
  4. Add the butternut squash, celeriac and red split lentils
  5. Simmer in the stock for 20 minutes until the lentils have swelled and the vegetables are soft
  6. Add a couple of handfuls of fresh baby spinach and take off the heat
  7. Once cooled, blitz with a hand blender, leaving a little bit of texture
  8. Serve with lots of chopped fresh parsley, a handful of pumpkin seeds and a squeeze of lemon or lime

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