Turmeric Minestrone Soup

Serves 4
Time 30 minutes


2 tbsp extra virgin olive oil
1 cup mushrooms, sliced
2 tbsp ginger, grated
1 tbsp fresh turmeric, grated
1 cup frozen peas
800ml vegetable stock
2 tbsp white miso paste
500ml water
1 250g packet Red Lentil Pulse Pasta
1 cup fresh baby spinach
Salt and pepper


In a large pot over medium heat, add the olive oil, mushrooms, ginger, turmeric, peas, stock, miso and water Stir to combine. Add the pasta and season well with salt and pepper.

Bring up to the boil then reduce to a simmer and cook for 8-10 minutes or until pasta is cooked. Add spinach in last minute.

Season with salt and pepper.