Butternut, Coconut & Ginger Soup

Name: Butternut, Coconut & Ginger Soup
Yield: Makes 2 portions
Ingredients: 100 ml (3½ fl oz/scant ½ cup) vegan stock; 1 large thumb-sized piece of ginger root, grated, or 1 tablespoon ground ginger; 1 teaspoon turmeric; 1 butternut squash, peeled and finely diced; olive oil, for frying; ½ onion, sliced; coconut cream or coriander (cilantro) or parsley leaves, to serve; coconut cream or coriander (cilantro) or parsley leaves, to serve; coconut cream or coriander (cilantro) or parsley leaves, to serve; coconut cream or coriander (cilantro) or parsley leaves, to serve; 400 ml (13 fl oz/generous 1½ cups) coconut milk; 1 large thumb-sized piece of ginger root, grated, or 1 tablespoon ground ginger; salt and freshly cracked black pepper; salt and freshly cracked black pepper; pumpkin seeds; hemp hearts; olive oil or flaxseed oil; olive oil or flaxseed oil

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

It is amazing how something so easy can be so tasty. For some reason this recipe has always been a crowd pleaser and continues to be. You just have to give it a go!

Ingredients

olive oil, for frying
½ onion, sliced
1 teaspoon turmeric
1

Vegan
Gluten-free
Soup

Method

Heat a little olive oil in a large saucepan and fry the onion for about 5 minutes with the turmeric and a pinch of black pepper. Add the squash and fry for another 10 minutes until the squash becomes semi soft, then add the stock, bring to the boil and let it simmer for 5 minutes. Finally add the ginger, coconut milk, salt and pepper to taste and blitz in a blender until nice and smooth. Serve