Old school for sure, and very much ideal for a fast, easy and delicious soup recipe for the family when you're on the run!
Don't forget the fresh chillies... but if you're not a big fan like me, then go with jalapeño instead!
ingredients
- 4 cups water
- 1 cup coconut milk
- 1 small leek, chopped
- 6 carrots, peeled & diced
- 1 medium size white or orange sweet potato, peeled & diced
- 1 large parsnip, peeled & diced
- 2 small turnips, peeled & diced
- 1 ripe pear, peeled, cored & diced
- ¼ cup orange juice
- ½ red onion, chopped
- 2 garlic cloves, finely grated
- 1 orange, zest
- 4 stems coriander
- 1 inch ginger root, finely chopped
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp fresh chillies, finely chopped
- 1 tsp ground coriander
method
- Step 1In a large pot, heat up the coconut oil over medium heat. Add the ground coriander, onion, garlic, leek and ginger and cook for two minutes, or until fragrant.
- Step 2Add the orange zest and cook for one minute.
- Step 3Add the rest of the vegetables and the pear and cook for five minutes, stirring occasionally.
- Step 4Add the orange juice and coriander stems and cover. Simmer for 20 to 25 minutes, or until the vegetables are fork tender.
- Step 5Purée the soup finely and transfer back to the pot.
- Step 6Stir in the coconut milk and check the seasoning for salt or pepper.
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