creamy coconut & veg soup

soup is so underrated and really actually deserve more little gold stars. i love soup, summer right through winter and this creamy coconut soup, packed with goodness, is right at the top of my ‘delicious ladder.’
add chickpeas, white beans or shredded chicken for some extra protein and decadence.
i prefer a thick, smooth consistency for this soup but there is nothing wrong with chunks of tasty veggies in a light broth.
serve this soup alongside a fresh, crusty bread and some rich, creamy cheese…

ingredients |
3tbs olive oil
3tbs butter
1 onion, chopped
4 garlic cloves, chopped
500g butternut, cut into blocks
300g cauliflower, broken into florets
2 large carrots, peeled & cut into blocks
2 celery sticks, chopped
2lt chicken or vegetable stock
250ml coconut milk
3tbs brown sugar
1tsp salt
black pepper
pinch cayenne pepper
1/4tsp ground cumin
fresh parsley, garnish
toasted flaked almonds, garnish (optional)

in a large pot, heat oil & butter and saute onion & garlic until soft & translucent. add the vegetables, sugar, cayenne pepper & cumin and stir to coat. pour the stock into the pot, turn the heat down to a low simmer, cover and cook for 40 minutes, stirring occasionally. remove the lid and cook for a further 15 minutes on low, until vegetables are soft.
blend the mixture until smooth, adding more stock/water if you desire a thinner consistency.
season with salt & pepper.
stir the coconut milk through the soup mixture and simmer for a further 5 minutes.
garnish with fresh parsley & toasted almond flakes and serve with fresh bread, butter and cheese.

from my kitchen to yours, with love x


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