A workers' cooperative growing food on London's edge in the Lea Valley

Vegetable & Coconut Soup

Easy to make using whatever veg you’ve got handy. Serves 4-6

2 onions (or 1 onion 1 leek), diced
2 tbsp vegetable oil
1kg root vegetables (a mix of eg turnip, potato, carrot, swede, squash), cubed
1-2 chillis, chopped
1 tsp thyme
1 tsp marjoram
3cm piece root ginger, chopped
1 tsp cinnamon
pinch of nutmeg
salt and pepper
1.3 litres stock
3 tbsp flaked almonds or chopped nuts (optional)
1 tsp sugar or other sweetener
175g creamed coconut

 Heat the oil in a heavy bottomed pan and fry chopped onion for 5 mins. Add the vegetables and cook for a further 5 mins on medium heat. Add the chilli, ginger and other spices and cook for up to 10 mins on low heat, stirring often. Add the stock, sugar and nuts, bring to the boil then simmer for 10-15 minutes. Grate the coconut and add to the soup, stir through and serve garnished with fresh coriander or parsley.

Categories:  Recipes

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