Try Nutritional Therapist Fiona Hayers’ delicious vegan soup to keep you warm this winter!
Serves 8
INGREDIENTS
4 tbsp olive or coconut oil
4 small onions or large shallots, roughly chopped
2 red chillies, finely chopped
4 cloves of garlic, finely chopped
4 cm root ginger, peeled and finely chopped
1 kilo of fresh pumpkin/butternut squash, deseeded
500 ml vegetable stock
2 cans of coconut milk
1 pack of fresh coriander
Zest and juice of 2 limes
Fresh coriander and finely-chopped fresh chilli, to serve
METHOD
Heat the oil gently in the pan and add the onions, chilli, garlic and ginger with a pinch of salt and some freshly ground pepper. Cook gently for 5 mins, then add the pumpkin and stock.
Cook for another 10 mins, then add the coconut milk. It seems like a lot, but you do need both cans! Simmer for another 15 mins, then stir in the lime zest and juice.
Add most of the chopped coriander, then, when the vegetables are soft, blitz with a hand blender or liquidise in batches in a food processor. Check the seasoning and serve with chopped coriander and chilli.
