A hearty, spicy & warming creamy soup stew that is perfect for enjoying in colder months with the added benefits, spice & power of turmeric & chilli flakes. It's a perfect pick-me-up if you're down with the cold or flu with an array of veggie delights!
Equipment
- Large Saucepan
- Wooden Stirring Spoon
- Hand Blender
- Serving Bowls
Ingredients
- 1 Medium Onion (Finely Sliced)
- 2 Sticks Celery (Finely Sliced)
- 2 Carrots (Peeled & Diced)
- 3 Garlic Cloves (Crushed & Finely Sliced)
- 1 1/2 Tsp Turmeric Powder
- 1 Veggie Stock Cube
- 3 Kaffir Leaves
- 2 Sticks Fresh Lemongrass
- 400g Frozen Sweetcorn
- 600ml Boiled Water
- 120g Creamed Coconut
- 1 Tbsp Rice Mirin
- Chilli Flakes
Method
- Prepare all the ingredients.
- Gently melt the coconut oil in the pan.
- Add the onions and stir. Once they’ve slightly softened add the carrots, celery stir occasionally and gently simmer for 5 minutes.
- Now add the garlic and turmeric, stirring so that the turmeric doesn’t burn.
- Then crumble over the stock cube, add the kefir leaves and lemon grass and sweet corn. Now pour over the boiled water. Stir and bring to a gentle simmer. Continue to simmer for 10 minutes, stirring regularly.
- Now add the coconut milk and break the creamed coconut into smaller chunks then stir into the soup for 10 minutes. Then add the rice mirin and stir in.
- Next using a hand blender blend half the soup until smooth. Blend to a texture you are happy with. To serve, spoon into bowls top with a few sweet corn and a sprinkle of chilli flakes to taste.
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