Turmeric is just so hot right now and with good reason! It lowers the risk of heart disease, aids weight loss and indigestion, has cancer-fighting properties; the list goes on and on. We've teamed up with the guys at Bondi Harvest to bring you this flavoursome, robust chicken soup that will have you feeling wonderfully gratified all night long. What you'll need:

  • 2 garlic cloves
  • 1 long red chilli
  • 1 brown onion
  • 1 zucchini
  • 250g pumpkin
  • free-range chicken drumsticks
  • Spice mix (fennel seeds, turmeric)
  • 5g thyme
  • 40g vegetable stock concentrate
  • 170g wholemeal spaghetti

Method: 1. Finely chop the onion and garlic. Finely chop the chilli (deseed for less heat). Cut the zucchini into 2cm rounds. Peel and chop the pumpkin into 1cm cubes. 2. Heat 2 tsp oil in a large saucepan over medium-high heat. Cook the chicken for 6 mins or until golden brown all over. Transfer the chicken to a plate. 3. Heat 2 tsp oil in same pan. Cook the chilli, garlic, onion, spice mix, pumpkin and thyme (reserve a few small thyme sprigs for garnish), stirring, for 10 mins or until tender. 4. Bring a large saucepan of salted water to the boil for the pasta. Return the chicken to the pan with the vegetable stock concentrate and 1L (4 cups) water. Bring to the boil. Reduce heat and simmer for 20 mins or until chicken is tender and falling off the bone. Add the zucchini for the last 5 mins of cooking time. Season with salt and pepper to taste. 5. Meanwhile, snap the spaghetti in half and cook in the pan of boiling water for 10-12 mins until al dente. Drain well. 6. Divide the spaghetti between 2 bowls and serve the soup over the top. Garnish with reserved thyme sprigs.

Order this delicious dish now here. New to Marley Spoon? Order here with $35 off your first box!