thai vegetable soup (vegan)

Since October I’ve (almost every week) had a different soup for my lunch… I’m starting to scrape the bottom of the barrel for different ideas, but found this delightful in assisting my battle against a cold. Not too spicy but just enough to warm you up!

2016-01-23 12.21.48

(serves 4-6)

Oil
1 onion, diced
4-5 cloves garlic, minced
2 peppers (I used red and green), chopped
2 medium carrots, sliced thinly
1/2-1 tsp chilli flakes
1-2 tsp lemongrass (I have this in powder form from one of Lidl’s Asian weeks)
1 tsp cumin
4ish cm ginger, peeled and grated
1 x 400g tin coconut milk
500-750ml vegetable stock, depending on how runny you like your soup
1 lime, juiced
400g carton chopped tomatoes
400g tin chickpeas, drained and rinsed
1/2 cup chopped fresh coriander

  1. Heat some oil in a large pot and soften onion. Add garlic and peppers and soften them too.
  2. Stir in the carrots and spices, then everything else. Bring to a boil and simmer for 40 mins – 1 hour
  3. Blitz with a blender and serve!
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