Gluten, dairy, egg, nut free
Winter calls for a tasty soup. Don’t be afraid to serve this to your kids, they will surprise you.
INGREDIENTS:
- 500g butternut pumpkin, diced
- 1 brown onion, diced
- 2 carrots, sliced
- 4 medium potatoes, peeled and diced
- 300g cauliflower, cut into florets
- 200g broccoli, cut into florets
- 2-3 garlic cloves, crushed
- 1tsp ginger, grated
- 3 Cups of vegetable stock (you can use chicken if you like)
- 400g coconut milk
- 2 – 2½ tsp. curry powder (if you like more curry flavour add more as you taste it)
- 1 Tbsp. coconut oil
- ½ tsp. salt
- Large pinch white pepper
METHOD:
- Heat a large frying pan on medium-high heat. Add oil and heat.
- Add onion and cook for 2 minutes until soft and translucent.
- Stir in garlic, ginger and curry powder.
- Stir in vegetables, salt and pepper and coat in the curry.
- Pour in the stock, turn the heat up to high and bring to the boil.
- Once boiling, reduce the heat to low and put the lid on.
- Let it simmer away for 15-20 minutes until all the vegetables are soft.
- Pour the coconut milk and and bring to a gentle boil.
- Blend all ingredients using a stick blender or pour it into a blender.
- My hubby likes his with chilli sauce but you can serve it however you like.
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