Creamy Vegetable Soup
A sweet, spicy and rich soup, garnished with crunchy, toasted coconut flakes. We have had this soup on our menu from the beginning and we think it's the perfect combination of vegetables and spices. You can use whatever vegetables you have in your fridge or take a special trip to the market and get the freshest vegetables available.
Serves 4 - 6
Vegan / Gluten-free
2 tablespoons coconut oil
1 leek, trimmed, rinsed and sliced
2 garlic cloves, pressed
2 tablespoons curry paste
2 tablespoons quality mango chutney with a low sugar content
2 tablespoons tomato paste
4 cups mixed chopped vegetables of your choice, such as
sweet potatoes, carrots, cauliflower, celeriac, and potatoes
3-4 cups coconut milk
Fresh ginger, about 3-4 cm, grated
Piece of fresh chili
3-4 cups vegetable stock
Black pepper, freshly ground
Pinch of salt, Himalayan or sea salt
Chopped fresh herbs such as coriander or basil
Toasted coconut flakes (see below)
Directions for Toasted Coconut Flakes:
Heat your oven to 160°C.
Spread 1 cup of coconut flakes on a baking tray and toast until golden or for about 5 minutes.
Carefully monitor the flakes as they burn easily.
Keeps for up to two months in a sealed container.
Directions for the soup:
In a large pot heat the coconut oil and water on medium heat.
Add the sliced leek, garlic and curry paste and let cook for 2-3 minutes, stirring occasionally, until soft.
Add the coconut milk, vegetables, tomato paste, mango chutney and the rest of the ingredients and let simmer for about 20 – 25 minutes or until the vegetables are soft.
Taste and season with salt and pepper.
Garnish with fresh herbs and toasted coconut flakes