Spiced Coconut & Turmeric Soup

By Grace Galliott

Ingredients:

  • 1 onion (finely chopped)

  • 1⁄2 jar of Passata (sugar free)

  • 1 400ml can coconut milk

  • 1/2 teaspoon turmeric

  • 1 teaspoon ground coriander

  • 1 tablespoon marigold bouillon powder

  • A cup of mixed veg e.g. courgette, green beans, peas, broccoli, butternut squash (chopped into small pieces the size of your finger tip)

  • 1 tbsp hemp oil/ coconut oil/ ghee

  • 1 tbsp seeds and/ or fresh coriander to garnish 

Method:

  1. Prepare all your vegetables.

  2. Mix the turmeric and ground coriander with enough water to make a paste.

  3. In a large saucepan, fry onion in oil until translucent.

  4. Clear space in the middle of the pan and add spice paste.

  5. Fry for a few minutes, stirring frequently.

  6. Add Passata and coconut milk.

  7. Refill the empty coconut milk can with water and add to the mix.

  8. Stir to combine, then add bouillon powder and the mixed vegetables.

  9. Bring to the boil whilst stirring then lower to a simmer for about 30 minutes.

Top with de-shelled hemp seeds, pumpkin seeds or fresh coriander  

Enjoy!

Grace Pete