Spicy Vegetable soup VEGETARIAN, VEGAN AND LOW FODMAP FRIENDLY Serves 5–6 or lasts in the fridge up to 5 days for easy dinners/lunches during the week
INGREDIENTS
METHOD
1-2 small red chilli chopped, 2 or more for the brave
Add turmeric and cumin and pepper, stir.
1-2 tbsp. of grated ginger (I use a huge chunk, yum!)
400gm pumpkin
250gm sweet potato
350gm broccoli, zucchini, squash, kale or silver beet 1/2 red capsicum 1 carrot
3 tbsp. coconut oil
1.3 litres vegetable stock
Melt oil in pan with ginger, chilli, carrot, pumpkin and potato stirring for 5-10 mins. Add stock, stir. Add all the vegetables, stir.
Bring to boil then simmer with lid on for a half hour.
Add half the bunch of coriander and coconut cream. Whizz it all up with a hand-held blender. Season with more salt and pepper if required. Serve with a few mint leaves on top. Enjoy! – Nicola
1 tbsp. turmeric
1 tsp. cumin ground
Salt & ground Pepper 1 cup coconut cream.
Coriander bunch or mint for the those who are opposed to coriander!
G
7
