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  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger root, minced
  • 1 tablespoon turbinado sugar
  • 2 teaspoons sea salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 potatoes, peeled and diced
  • 4 cups chopped zucchini
  • 6 cups vegetable stock
  • 1 pinch cayenne pepper
  • 1 cup chopped fresh spinach
  • 1/2 red bell pepper, minced


Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.

Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.