This soup is ideal when you've got lots of left-over veggies at home and are looking for something warming, healthy and full of green goodness. The ginger adds a great kick of heat but you can also leave this out for a more subtle veggie soup. We love to enjoy this on a cold winter's day with a big dollop of plain yoghurt, some olive oil and a toasted sunflower seeds, and a big chunk of crusty bread alongside.
This is a guest photograph by the very talented Holly Farrier.
Serves 4-6 & takes 35 minutes to cook
Ingredients
1 onion, peeled and sliced
3 garlic cloves, peeled and chopped
3 courgettes, cut into very small pieces
2 carrots, cut into very small pieces
1 chunk of ginger, peeled and roughly chopped (optional)
1 veggie stock cube, mixed with 200ml boiling water
Juice of 1 lime
150g frozen peas
1x 400g can of coconut milk
1 teaspoon of brown rice miso paste
Dash of almond milk
Pinch of salt
Olive oil
Method
1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt. Mix well and cook for 5-10 minutes until soft.
2. One soft, add the diced carrot and courgette, cook for another 10-15 minutes until the carrots begin to feel soft.
3. At this point, pour in the hot vegetable stock and bring to the boil. Simmer for 10 minutes until all of the ingredients begin to feel soft. At this point, add the lime juice, ginger (if using) and peas and cook for a few minutes until the peas become soft.
4. Use a hand blender or transfer the mixture to a powerful food processor and blend until smooth - you can add a dash of almond milk or water if needed to make the ingredients blend into a smooth texture.
5. Pour the mixture back into a pan and add the coconut milk and miso paste. Warm everything through over the heat for a few more minutes, adding a dash of almond milk if the soup feels too thick.
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