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Spicy Vegetable Soup
Time: 50 mins
Ingredients
- 300 ml boiling water
- 4 tablespoons desiccated coconut
- 1 tablespoon sunflower oil
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 1 inch piece gingerroot, peeled and grated
- 2 green chilies, finely chopped
- 1 teaspoon turmeric
- 1 1/4 liters vegetable stock
- 2 teaspoons brown sugar
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 leek, thinly sliced
- 2 ounces green beans, chopped
- salt (or soy sauce)
- 1 lemon, juice of
Directions
- 1 Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibers.
- 2 Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
- 3 Add the stock and coconut milk and heat through, then add the sugar, carrots, celery, leek and green beans; simmer gently for 30 minutes.
- 4 Add salt and soy sauce to taste; stir in lemon juice just before serving.
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