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Sweet Chunky Veg & Coconut soup
Ingredients: 1 Zucchini 1/2 cm slices 2 Squash 1/2 cm slices 1 Brown Onion (Roughly chopped) 1 1/2 Tbs Coconut Oil 1/2 Cup Water 1 Cup Almond or Soy Milk 2 Teaspoons Coconut Palm Sugar 2 Cloves Garlic (Finely chopped) 1/2 Teaspoon Dried Chilli Flakes 1/2 Teaspoon Ground Coriander seeds 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Ground Turmeric 1 Teaspoon Paprika
Method: Heat coconut oil in a pan and sauté veggies, onion & garlic for 2-3 minutes on high heat. Add water, coconut palm sugar & spices, stir for 1 minute, cover & simmer on medium heat for 3 minutes keeping an eye on veggies making sure they are not getting over cooked. Add soy milk, allow to heat through stir and serve!!
Gluten Free & Vegan Friendly 1 large serve
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Coconut, Sweet Potato & Spinach Soup
Ingredients: 2 Tb of Coconut Oil 1 Medium size Sweet Potato, Cut into 1cm cubes 1 Onion, roughly cut 3 Cloves of Garlic, crushed 2 Teaspoons grated Root Ginger 1 Tb Medium Curry paste (if you don't have any curry paste you can use spices like ground cumin, ground coriander, garam masala, black mustard seeds, ground turmeric) 550 Ml Water 200 Ml Soy milk Juice of 1 lime 1/2 dried crushed chilli's 150g Fresh spinach, Shredded A pinch of sea salt and ground black pepper.
Method: 1 Heat/melt the coconut oil in a saucepan and sauté the potatoes, onion, garlic, ginger & curry paste or spices for 5 minutes or until lightly golden.
2 Add the water, soy milk, lime juice & chilli. Bring to the boil, cover and simmer for 15 mins or until potatoes are tender.
3 Leave soup to cool a little, then purée half with a processor or blender. Return purée to the pan, add the spinach and cook 1-2 minutes, until spinach has wilted and soup has heated through.