Ginger, winter vegetable Soup


Serves 2-4

1 -2 inch ginger, peeled and sliced
2 x large carrots
1/2 cauliflower head
1 x courgette
1 x leek
500ml water
1 tbs ghee (or coconut oil)
2 x cloves of garlic
1 tsp fennel seeds
1 tsp ground turmeric
1/2 tsp ground cumin
160ml tin of coconut cream
1 cup fresh coriander leaves
1/2 lemon juice
1 tsp rock salt

To serve:

Desiccated coconut, cayenne pepper


Chop the vegetables ready to cook on the stove, start with the carrots, cauliflower and ginger, bring 500 ml water to the boil then simmer for 8 mins. Add the courgette and leeks, continue to simmer for another 6 mins.

Separate the water and vegetables, place the vegetables in a blender with the lemon juice and coriander and begin to blend adding the 500ml vegetable water (topped up with boiling water if necessary).

Sauté the garlic and spices (not the cayenne pepper) in the ghee to release the flavours. Add the coconut cream bringing up to temperature then reintroduce the blended vegetables with 1/2 tsp rock salt continue to heat through. Serve with desiccated coconut and cayenne pepper - if you want to give it a kick!