Spiced Coconut and Potato Soup

Ingredients

  • 2  onions

  • 4 garlic cloves

  • 2 inch ginger

  • 2 red chilies

  • 1 tbsp canola oil or coconut oil

  • 1/2  tsp  salt

  • 2 tsp ground turmeric

  • 3 cups  vegetable stock

  • 1.5lbs  potatoes cut in half or quarters if large

  • 8 oz sweetcorn canned or fresh

  • 1 can full fat coconut milk 13.6oz

  • 1 cup frozen peas

  • For Garnish: 1 lime, fresh cilantro, red chili

Instructions

  1. Peel and finely chop the onion.

  2. Peel and mince/grate the garlic and ginger.

  3. Finely chop the red chili (if you want to reduce the heat remove the seeds and membrane)

  4. Heat the oil in a large pan over a low heat.

  5. Add the onion, garlic, ginger, chili and salt. Then fry for 3-4 minutes until everything has softened but not colored.

  6. Add the turmeric and vegetable stock and bring to a simmer.

  7. Add the potatoes and simmer for 15 minutes.

  8. Add fresh sweet corn into the soup. Cook for a further 5 minutes. If usiing canned or frozen sweet corn instead add along with peas in step 9.

  9. Add in the coconut milk and the frozen peas. Bring back to a simmer and cook for 5 minutes.

  10. Serve garnished with fresh cilantro, more chopped chilli and some wedges of lime.

Recipe adapted from sprinklesandsprouts

Slow Cooker Winter Vegetable Soup w/ Red Lentils

INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 large yellow onion, diced

  • 3 celery stalks, diced

  • 3 medium carrots, trimmed, peeled, and diced

  • 2 medium zucchini, ends trimmed and chopped into 3/4-inch chunks

  • 3 Yukon gold potatoes, scrubbed and chopped into 3/4-inch cubes

  • 3/4 cup split red lentils

  • 1 cup canned chopped tomatoes (with their juices)

  • 2 dried bay leaves

  • 3-4 sprigs of fresh thyme

  • 5 cups chicken stock

  • 1 teaspoon kosher sea salt, plus more

  • freshly ground black pepper

  • 2-3 cups finely sliced savoy cabbage, reserved for later

  • extra virgin olive oil, for drizzling

  • freshly chopped flat-leaf parsley (or basil), for garnishing

  • freshly grated parmigiano-reggiano cheese, for garnishing

INSTRUCTIONS

  1. In your slow cooker (this recipe will fit a 4-quart capacity slow cooker)add the olive oil, onion, celery, carrot, zucchini, potatoes, split red lentils, chopped tomatoes, bay leaves, thyme, chicken stock, kosher salt, and black pepper. Stir together. Cook on high heat for 4-6 hours, or until the red lentils are tender (or alternatively, cook on low heat for 8-10 hours).

  2. In the last hour of cook time (or 2 hours, if you are cooking over low heat), add the thinly sliced cabbage. Remove and discard the dried bay leaves and any tough thyme sprigs. Adjust the seasoning to taste salt and pepper – you will most likely need to be liberal on the salt for this soup!

  3. Serve the soup and top each serving with a drizzle of extra virgin olive oil, a sprinkling of freshly chopped parsley, and freshly grated parmigiano-reggiano.

Recipe adapted from abeautifulplate