Thai-spiced coconut squash soup recipe
See method
- Serves 4
- 10 mins to prepare and 40 mins to cook
- 130 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1tbsp sunflower oil
- 2 onions
- 1 celery stick
- 2 cloves garlic
- 2cm piece ginger
- 1tbsp Thai red or green curry paste
- 500g squash (peeled and de-seeded)
- 750ml vegetable stock
- 250ml coconut milk
To serve
- fresh coriander and chilli (optional)
Each serving contains
- Energy
- 545kJ 130.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 21.1gProtein 2.9gFibre 3.5g
Method
- Heat the sunflower oil and soften the 2 finely chopped onions with a stick of celery, 2 chopped cloves of garlic, and 2cm piece grated ginger. Stir in 1tbsp Thai red or green curry paste and 500g squash (prepared weight), peeled, de seeded and chopped.
- Mix everything together well cook for a couple of minutes more then pour over 750ml veg or chicken stock. Simmer slowly for 20-25 minutes till all the vegetables are soft.
- Add 250ml coconut milk, season well and purée with a stick blender or in a liquidizer. Add a little more water if too thick. Serve with some chopped coriander and chili if you like.
