Spicy squash (or sweet potato!) & coconut soup (vegan & vegetarian)
Saturday is a busy day in our household with people in and out, playing sport, meeting friends and all annoyingly (for me) hungry at different times. We never know how many hungry people be in our house, so I generally make a giant pot of soup and leave it on the stove for everyone to help themselves to when it suits them. Here is my niece, Karis's, favourite winter soup recipe.
Ingredients for 8 portions
1 butternut squash - peeled and chopped or 3/4 medium sweet potatoes
1 white onion - peeled and chopped
2 carrots - peeled and copped
1 stick of celery - peeled and chopped
1 tin of coconut milk
1 tbsp coconut oil
1 pint of stock
A bunch of coriander
2 cloves of garlic
1 thumb sized piece of ginger - peeled and chopped
1 tbsp coriander seeds
1/2 tsp cumin seeds
1 fresh red chilli chopped or tsp of dried chilli
Method
1. Melt the coconut oil in a large saucepan, sweat the onions then add it the spice - coriander seeds, cumin, garlic, ginger and chilli, stir regularly for a couple of minutes.
2. Add in your other veggies, carrots, celery and butternut squash or sweet potato let them sweat for a few minutes
3. Chop the stalks off your coriander and add to the pot, along with the coconut milk and stock. Bring to the boil, then turn down the heat and let simmer with the lid on for 30-40 minutes.
4. Test that the veggies are soft, then add in the rest of the coriander chopped (maybe save a little to garnish). Remove from the heat.
5. Blend the soup in your blender or with a stick blender return to the pan on a low heat ready to serve.
To Serve
Let people pimp up their soup their way. Place a pot of pumpkin seeds on the table, some dried chilli flakes, a pot of natural yoghurt (coconut yoghurt if vegan), some extra coriander leaves and olive oil.
Relax & enjoy
Freeze
Portion out your leftover soup and freeze, for a quick, nutritious and easy lunch another day.