Vegetable Turmeric Soup

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Author: Megan Goddard


  • 1 large russet potato
  • 2 medium carrots
  • 2 celery stalks
  • 2 handfuls spinach
  • 1 leek (white part only)
  • 2 cups fresh green beans
  • 4 Roma tomatoes
  • 1 can garbanzo beans
  • 4 cups low sodium vegetable stock
  • 2 cups water
  • 2 Tbsp ghee butter
  • 2 Tbsp avocado oil
  • Fresh juice from 1 lemon
  • 1/2 bunch of parsley
  • Turmeric
  • Dried thyme
  • Black pepper
  • Sea salt


  1. Combine all ingredients except spinach, parsley, ghee butter, and lemon juice in a large pot or crockpot.
  2. Once vegetables are tender, stir in spinach, parsley, and fresh lemon juice.
  3. Season with more black pepper and sea salt to taste.
  4. Stir in ghee butter.
  5. Serve it with a slice of warm sourdough bread!

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