A blender-friendly soup infused with the authentic sweet and spicy taste of Thai, anyone? This recipe has you covered. We recommend making a big batch of this Thai-rriffic Spicy Soup at the beginning of the week for a flavoursome ready-to-eat lunch worth dreaming about.
THAI-RRIFFIC SPICY SOUP
Dairy-free / Vegan
Serves 4
INGREDIENTS
- 300g roasted capsicum (from a jar)
- 1 large onion, roughly chopped
- 1 small red chilli, deseeded and roughly chopped
- 2 tsp minced garlic
- 2 tsp crushed ginger
- ¼ cup fresh coriander, plus extra for garnish
- 1 tbsp brown or coconut sugar, or sweetener of choice
- 400g tin whole tomatoes
- Salt and pepper, to taste
- 400ml tin coconut milk
- To serve, yoghurt or sour cream, chopped coriander, nuts
METHOD
- Add all ingredients, except the coconut milk, to a large pot over medium heat. Bring to a boil then reduce to low-medium heat, cover with lid and cook for 30 minutes.
- Remove from heat and stir through the coconut milk.
- Let soup cool before adding to a blender. Blend until smooth and combined.
- To serve, top with sour cream or yoghurt. We also add coriander and nuts for some texture and crunch – pumpkin seeds are also great for this.
