Want to feel Warm and Well Nourished?
Try this wonderful
VEGGIE THAI SOUP
100% plant based, gluten free, dairy free delight!
1 medium onion, peeled and chopped
( Optional: 2 cloves of garlic peeled and finely chopped)
1 red pepper, de-pipped and chopped
1 courgette, chopped into small pieces
1 red chilli (remove seeds carefully) finely chopped
Few sprigs of spring onions, finely sliced
Virgin Olive Oil
1tsp ground cumin
1tsp ground ginger
1tsp ground turmeric
1tsp mustard seeds
1/2tsp cayenne pepper
1 tsp tamari/shoyu
1/2 juice of a lemon
800ml coconut milk
Pinch of mineral salt
Lightly sauté the onions (& garlic if you are using it) using the olive oil. Approx. 10 mins
Once soft, add the SPICES and cook for approx. 2 more minutes.
Add the courgette and red pepper and cook for approx. 2 more minutes, stirring all the time.
Add the coconut milk, tamari (or shoyu), mineral salt and a squeeze of lime. Bring to the boil gently and then leave to simmer for 10-15minutes.
Mix the red chill and spring onions together and sprinkle on top. If you like coriander, you could sprinkle with coriander instead!
Serve with some rye croutons or dip your gluten free tortilla chips in for some extra crunch! This recipe is for 2 lunch portions!