Name: Mustard Leaf Soup with Turmeric
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: China
Ingredients: 400 oz ofsquash (or butternut squash); 400 oz oftaro ((1 tuber weighs about 200 g), or, if unavailable, potatoes); 1 boot ofmustard leaves; 1 tbsp ofturmeric; 2 onions; salt, pepper; vegetable brush

main courses creamy soups and clear soups creative cuisine lunar new year prepared in advance slow cooking

Updated on 23 November 2025 by

toquetoque

8 reviews 4.4 : Very good

Cuisine

China

Diet

Vegan

Level

Easy

Calories

68 pour 100g

Preparation

30 minutes

Cooking

30 minutes

Last weekend, I wandered through an Asian market near my house and bought some mustard greens and taro. These were two vegetables I hadn't tried before, but they made me want to cook with them.

Following the market vendors’ advice, I tried making this mustard greens and turmeric soup, and I thought it was delicious!

The mustard greens add a subtle aroma when cooked, without being too overpowering. They enhance the flavor of the squash or pumpkin without masking it.

As for taro, it serves as a starchy ingredient in Chinese cuisine and adds body and creaminess to this unique soup. If you don’t have any, or don’t want to use it, you can easily substitute it with potatoes.

Finally, turmeric adds its subtle flavor and beautiful golden color to the dish.

In short, this mustard greens, butternut squash, and taro soup with turmeric is a wonderful discovery—healthy and flavorful—that I’ll happily make again in the fall.

For

people

Add to shopping list

14.1 oz of squash or butternut squash
14.1 oz of taro (1 tuber weighs about 200 g), or, if unavailable, potatoes
1 boot of mustard leaves
1 tbsp of turmeric
2 onions
salt, pepper

Kitchen Tools and Accessories
vegetable brush

1
Peel the taro and rinse it. Cut it into large pieces.
2
Scrub the taro with a vegetable brush and rinse thoroughly.
The stem has several layers, much like a leek, and dirt can get trapped between these layers. You should therefore pull them apart or separate them to clean them more effectively.
3
Peel and rinse the piece of squash or pumpkin. Personally, I prefer to remove the pumpkin skin, but you can also add it to the soup—it’s edible and packed with antioxidants! If desired
, remove the seeds with a tbsp.
Cut into large chunks.
4
Peel and slice the onion into thick strips.
5
Sauté the onions over low heat. Once they’ve softened a bit, add the taro and the squash.
6
While you're sweating the "hard" vegetables over low heat, wash and chop the mustard greens.
7
Place the coarsely chopped mustard greens in the pot, add the turmeric, season with salt and pepper, and cover everything with boiling water.
Cook for 20 minutes with the lid on over low heat, until the vegetables are tender.
If using a pressure cooker, allow 15 minutes from the moment the valve starts to whistle.
8
Blend everything together and enjoy this fragrant, comforting soup piping hot!

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Mustard Leaf Soup with Turmeric