Spicy soup

When I had a cold a little while back I just wanted some nice warm soup. But I didn’t want processed, canned soup (or to go to the store!). I wanted a soup full of turmeric to help with inflammation and I wanted it a little spicy because I like a little spice in everything – helps clear the sinuses! So this yummy, spicy, warm soup base was born and it’s uses grew from there.

This works nicely as a soup on its own and is also great as a soup base for noodles (think healthy ramen/2-minute noodles). Udon noodles go well, and I’ve had it poured over rice too. It’s gooooood! If you don’t like spice, just leave out the sriracha sauce.

If you want to up the health factor, try adding some veggies. Sliced spinach leaves work well. Or try some celery or even lightly cooked potatoes or carrots. For a quick Friday night dinner, I add crumbled tofu and spinach. Done!

The possibilities are endless. Have fun finding your fave combinations!


Claire. PrintAuthor Claire Bartlett


  • 2 cup boiling water
  • 2 Tbsp peanut butter
  • 2-3 Tsp turmeric, taste as you add
  • pinch black pepper
  • 1 1/2 tsp ginger
  • 2 tsp garlic powder
  • 1 Tbsp soy sauce
  • 1 tsp Sriracha sauce


  1. Combine all ingredients in the order listed and whisk until well combined. 
  2. Sip slowly or add to cooked noodles.

Published by Claire Bartlett

Claire is a yogi, plant-based foodie, pilot wife, homeschooling twin mom, ex-pat Aussie living in California! She loves life and all the beauty to be found in it and likes to inspire others to see it too.

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