I’m coming at you today with another soup recipe. See, soup doesn’t have to just be for the colder months! This soup is light and refreshing with a perfect tingly spiciness. It’s one of my favourites to cook loads of and eat for lunch throughout the week.
Use my recipe as a guideline but then just throw in whatever vegetables that you like instead!
So here you go: my Vegan Coconut Soup recipe.
Ingredients:
3 cups of vegetable stock
3 cups of coconut milk
2 stalks of lemongrass
1 onion, diced
3 red chili peppers, chopped
1 red bell pepper
1 head of broccoli
1 large handful of spinach
3 tablespoons of soy sauce
3 tablespoons of brown sugar
juice of 3 limes
cilantro to top
Instructions:
In a very large pot, reduce your vegetable stock down in half.
Smash your lemongrass a bit, then add it to the vegetable stock along with your coconut milk. Then add your onion, broccoli and bell pepper. Simmer for about 10 minutes.
Then add in your chilis and cook for a further 5 minutes. In the last few minutes throw in your spinach and mix around.
Remove the pot from the heat and add in the lime juice, soy sauce and sugar. Give everything a big stir. Serve topped with a bit of cilantro.
Notes:
I served mine with a side of rice.
What are your favourite soups?
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