It’s getting a little chilly out there folks…what to do, what to do??? Start making soup to keep our bod’s nice and snug of course! I threw this one together in no time, I basically checked what ingredients I had lying around and got cooking. It’s good to veer away from recipes every now and then…mix it up a little…you might just hit the jackpot!


  • 1 tbsp. of coconut oil
  • 2 onions, peeled and diced
  • 1 red onion, peeled and diced
  • 4 cloves of garlic, peeled and chopped
  • 1 1/2 inch cube of fresh ginger, finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 medium butternut squash, cut into cubes (leave skin on)
  • 1/2 a turnip, peeled and cut into cubes
  • 3 medium potatoes, peeled and  cut into cubes
  • 1/2 a sweet potato, cut into cubes (leave skin on)
  • 3 medium carrots, peeled and
  • Salt and pepper to taste
  • 600 ml of vegetable stock
  • 1/4 tin of coconut milk
  • 2 cups of quinoa


  1. Wash and dry the vegetables.
  2. Melt the coconut oil in a large saucepan over a low to medium heat.
  3. Add the onions and sweat for about 10 mins.
  4. Add the garlic, ginger, cumin and coriander and cook for a further 5 mins.
  5. Add the vegetables, vegetable stock, salt and pepper (there should be enough stock to almost cover the vegetables, if not add some more water).
  6. Allow to cook for 20 to 30 mins.
  7. Once the vegetable are soft transfer to a blender and blend until smooth.
  8. Add the coconut milk and more salt and pepper if needed.
  9. Finally add the quinoa and stir in.


  1. Rinse 2 cups of quinoa under cold water to remove bitterness.
  2. Add the quinoa and 4 cups of boiling water to a saucepan and cook on a medium heat until all the water is absorbed and the quinoa is fluffy (about 12 mins).

I served this with chopped coriander and homemade linseed cracker. Enjoy 🙂

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