A Thai twist on the traditional pumpkin soup - by Nutrition Elly
1 red onion, diced
2 cloves garlic, crushed
1 head cauliflower
1 lemongrass stalk
1 tbsp freshly grated ginger
1 bunch coriander
4 tbsp hemp seeds
400ml coconut milk
400 - 500ml vegetable stock
2 tbsp extra virgin cold pressed avocado oil
4 heaped tbsp natural coconut yoghurt
Juice of 1 lime
Salt to taste
- Heat oil in a large saucepan over medium-high heat before adding the onion and garlic. Stir for 3-4 minutes or until onion is cooked through and translucent.
- Meanwhile, remove the roots and stalks from the coriander. Wash the leaves and pat dry before roughly chopping. Wash the roots and stalks well to remove any dirt. Finely chop.
- Now add the coriander roots and stalks, ginger and lemongrass to the pan. Cook until the stalks become soft before adding the cauliflower and pumpkin.
- Toss the veggies and cook for 5 minutes. Add the stock and bring to a boil before reducing the heat to simmer.
- Cook for 30 minutes or until the veggies are tender.
- Remove from heat and allow to cool slightly.
- Pour the soup into a blender or Nutribullet and blend in batches until smooth. Add 3/4 of the chopped coriander leaves and lightly blend again.
- Return to a clean saucepan and add the coconut milk, add more stock to achieve the desired consistency, stir through until it’s entirely combined. Season as needed.
- Serve with the remaining coriander, a dollop of coconut yoghurt, a tbsp of hemp seeds and a squeeze of lime juice.