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 1-2 tbsp. of grated ginger (I use a huge chunk, yum!) 1-2 small red chilli chopped, 2 or more for the brave 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 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! METHOD Melt oil in pan with ginger, chilli, carrot, pumpkin and potato stirring for 5-10 mins. Add turmeric and cumin and pepper, stir. 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