Healthy and comforting soup to fill up the whole family!
- 1 tbsp olive oil
- 1 tbsp ginger, fresh
- 4 cloves garlic
- 4 large potato
- 3 carrot
- 1 leek
- ¼ celery root (¼ = roughly 1 cup)
- 1 small handful parsley, fresh
- 2 cups vegetable broth
- 1 ¾ cups coconut milk (1 ¾ cups = 1 can = 14oz)
- ½ lemon
- salt and pepper to taste
- 1 dash nutmeg
Chop up the ginger and garlic, fry on low heat in a large pot.
In the meantime wash then cut the potatoes and ‘soup green’ (the other veg) into rough pieces. Chop the parsley finely, and the chili if you’re using one.
Then add the potatoes, other veg and parsley to the pot. Add bay leaves as well, if you have. Keep some parsley for garnish!
Top it up with the vegetable broth, bring the mix to a boil and then let it simmer for 20 minutes.
When the potatoes are soft take out the bay leaves. Add the coconut milk and lemon.
Now finish off the soup with salt, pepper, and nutmeg.
Give it a quick blend using a blender
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