Yoghurt and turmeric seafood soup recipe

Rachel Khoo's yoghurt and turmeric seafood soup.
Rachel Khoo's yoghurt and turmeric seafood soup. Photo: Supplied

This light little one pot seafood soup is super quick to make. The important thing to remember is to use full fat yoghurt at room temperature or the soup might split. This makes a great starter or light lunch, especially when prettily garnished with plenty of delicate dill sprigs and lemon zest.


2 tbsp olive oil

1 onion, peeled and thinly sliced

sea salt

¼ large cauliflower (or half a small one), cut into bite-sized florets

sea salt

1cm fresh turmeric, grated

2 squid, cleaned and cut into 1cm rings, tentacles kept whole

8 king prawns, peeled, tails left on

750ml hot fish stock* 

750g mix of clams and mussels

500ml full fat yoghurt, room temperature

small bunch of dill, chopped 

black pepper

1 lemon, zested and cut into quarters 

* gluten-free if required


1. Heat a large, heavy-based saucepan over a medium heat. Add the olive oil, heat, then add the onion and a pinch of salt. Sweat over a medium heat for five minutes, add the cauliflower and cook for a further five or seven minutes to colour the cauliflower.

2. Grate in the turmeric and toss in the onion mixture. Turn the heat up. 

3. Add the squid and prawns and stir. Cook for three minutes, before adding the hot stock. Bring to a simmer and add the clams and mussels. Pop a lid on the pan and give it a shake. 

4. Cook for five minutes or until the shells of the clams have steamed open and the prawns are cooked through.

5. Remove from the heat and stir the yoghurt through. Taste the soup and season to taste. 

6. Divide between bowls and garnish with dill and lemon zest. Serve with the lemon quarters.