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Vegetable Soup with Coconut

A combination of turnip, sweet potato and pumpkin, laced with silky coconut and fired by chili, this soup is full of contrasts.  

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Instructions

  1. 1

    In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes.


  2. 2

    Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes.


  3. 3

    Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes, stirring frequently.


  4. 4

    Add the spring onion, stock, flaked almonds, chili and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning.


  5. 5

    Grate the creamed coconut into the soup and stir well. Sprinkle with chopped coriander or parsley and serve.


Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 tsp dried marjoram
  • 1½ tsp ground ginger
  • 1.2 litres / 2 pints vegetable stock
  • 1½ tsp ground cinnamon
  • 1 tbsp spring onion , chopped
  • 2 tbsp flaked almonds
  • 175g / 6 oz sweet potato
  • 1 fresh chilli, de-seeded and chopped
  • 175g / 6 oz pumpkin
  • 1 tsp unrefined sugar
  • 115g / 4oz creamed coconut
  • 1 handful coriander or flat leaf parsley, chopped, to garnish
  • 175g / 6 oz turnip
  • 1 pinch sea salt , (to taste)
  • 1 pinch black pepper , (to taste)

Serves 4

Total time required Total time:

  • Cooking time:
 

Recipe shopping list

17 products

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Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

www.supportMFM.org

Meat Free Monday

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