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In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes.
Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes.
Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes, stirring frequently.
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.
Grate the creamed coconut into the soup and stir well. Sprinkle with chopped coriander or parsley and serve.
- 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)
Total time required
- Cooking time:
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Price per 10g: 33.9p
5d+* Product life guaranteed for 5 days including delivery day, with an average of 12 days.
Price each: 40p
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Price per 100g: £1.38
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Recipe published with permission from Meat Free Monday.
Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.
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