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Mkombozi (vegetable soup with turmeric): recipe illustration
Soups

Mkombozi (vegetable soup with turmeric)

A light, comforting soup of garden vegetables, flavoured with turmeric and softened with coconut milk. It is served hot, on its own or with rice, and is a good fit for evening meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

375 kcal per serving

Protein
6.7 g
Carbohydrates
24.5 g
of which sugars
9.8 g
Fat
26 g
of which saturated fat
17.4 g
Fiber
6.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel and cut the carrots and potatoes into small cubes, then slice the courgettes into half-moons.
  2. Thinly slice the onion and crush the garlic.
  3. Heat the oil in a large saucepan and fry the onion and garlic for 3 minutes over medium heat.
  4. Add the turmeric and stir for 30 seconds to bring out its fragrance.
  5. Pour in the water or stock, then add the carrots and potatoes and cook for 10 minutes.
  6. Add the courgettes and the sliced cabbage or spinach, then continue cooking for 5 to 7 minutes.
  7. Pour in the coconut milk, season with salt and pepper, and let it simmer gently for 5 minutes without boiling hard.
  8. Sprinkle with coriander if using, and serve hot.

Variations and tips

Lentil version. Add 100 g of red lentils along with the water for a more filling soup.

Using what you can find here. Frozen spinach can replace fresh cabbage; add it towards the end of cooking.

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Original Ecomely recipe.