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Spring Clean Golden Soup

Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Logan


  • 3 medium zucchini washed and cut into small cubes
  • 5 yellow squash washed and cut into cubes
  • 1 leek whites finely sliced
  • 5 Tuscan kale leaves washed, deveined and thinly sliced
  • 1/2 small wombok cabbage washed, thinly sliced
  • 2 garlic cloves finely chopped
  • 1 turmeric finger 2 inches, finely grated
  • 1 ginger thumb 1 inch, finely grated
  • 1 cup 250ml red lentils, washed and hard kernels discarded
  • 1 400 ml can chopped tomatoes organic if possible
  • 1/2 teaspoon sea salt
  • 1 litre 1000ml vegetable stock
  • 2 tablespoon olive oil


  • In a heavy bottomed pot, heat the olive oil on low to medium heat and add the chopped garlic. Cook for 1 minute.
  • Add the leek and cook for 2 -3 minutes or until soft.
  • Add the squash and zucchini, the grated turmeric and the ginger. Stir and cook for 2 minutes.
  • Add the chopped tomatoes and the vegetable stock.
  • Bring the soup to a simmer and cook for 5 minutes.
  • Add the lentils and cook on low heat for around 15 minutes or until the lentils are al dente.
  • Add sea salt.
  • Finally, add the chopped kale and cabbage and stir through. Take the soup offf the heat and put a lid on.
  • Once the kale and cabbage have wilted either serve as is or pulse with a stick blender. Only blend a little to combine while leaving some texture. Taste and season if necessary.