While I’m loving the cold weather, it’s knocked us around and Archie, Darren and I spent the entire weekend at home with colds! But it was the perfect excuse to cook up all sorts of health-boosting meals with our freshly harvested turmeric and I’m pleased to say that after three days we’re all better!

This slow roasted tomato and turmeric soup is packed with vitamin C and anti-inflammatory and antioxidant properties. The medicinal power of food never ceases to amaze me. Plus it’s delicious and so easy…it literally takes about 5 minutes to make (not including the slow roasting time of course!), believe me I don’t have more time than that with a baby!

I invented this recipe today after buying some beautiful produce at the farmer’s market so the quantities aren’t exact but they really don’t need to be. You can’t get it wrong.


Preheat the oven to 120 degrees.

Roughly chop all ingredients and place in a roasting tray. Drizzle with olive oil and add salt and pepper.

Place the tray into the oven uncovered and slow roast the veggies for 2-3 hours. The house will smell amazing!

Place the roasted veggies and any liquid into a pot and use a stick blender to puree the mixture.

Add the stock one cup at a time until the soup reaches your desired consistency and bring to the boil.

Because it’s made with fresh tomatoes and no sugar, it has a slightly acidic taste (which I like) so it’s best served with a dollop of creme fraiche or greek yoghurt and basil leaves. I had mine with sourdough and cultured butter too. It’s even better the next day. Yum!