This soup recipe is one of my cosy winter favourites, but it’s also fab for a light summer lunch ate sat outside in the garden.
A flexible recipe to suit what you have in the cupboard but super cosy if you stick to the basics of root veg and creamy coconut milk.
For this recipe, I used my homemade stock for that extra home comfort feel but other shop-bought stocks will work fine and I usually do this when I’m feeling lazy.
Vegetable & Coconut Soup Recipe
Ingredients:
(Feel free to substitute the vegetables for other root veggies that you have at home, such as sweet potatoes or carrots)
- 1 butternut squash
- 1-2 red bell peppers
- 1 large red onion
- 2 cloves of garlic
- 1 litre of vegetable stock
- 1 can of coconut milk
Method:
1. Peel and chop all your veg into 1-2cm^2 cubes.
2. Boil all the veg in 1 litre of veg stock in a large saucepan (till the veg is soft and cooked well throughout).
3. Allow to cool completely (do NOT drain the stock away).
4. Add the chopped veg and stock to a food processor and blend until smooth (I did mine in 2 batches so it didn’t overflow my machine when I blended it, then mixed back together after blending).
5. Transfer soup back to a large saucepan and stir in the can of coconut milk.
6. Season with salt and pepper to taste (and chilli flakes if you like a spicy kick).
Optional: add a spoon of coconut cream on top once served for decoration.
Serving and Storage:
The soup can be stored in the fridge or frozen and heated up in a saucepan when desired. Best served with bread.
TOP TIP!
Save the veg peel and ends if you want to use homemade stock in your recipe and make this up before the next step (great to keep soup gluten-free).
As always let me know if you make this by tagging me in your photos on Instagram @virtually_vegan or sending me the picture via Instagram DM. I cant wait to see your creations!