| Calcium-Rich Thai-Style Courgette Soup |
Recipe Type: Vegan
Author:
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4 – 6
This is an adaptation of a courgette soup recipe that I’ve been making for a few years. The lemon grass gives it a really refreshing flavour and the kale is full of calcium. Delicious, easy to make and healthy. Great for sharing with friends and family, or freezing in batches and taking into work for a healthy lunch.
Ingredients
- 4 cloves of garlic (or more or less to taste), finely chopped
- 1 onion, coarsely chopped
- 2 leeks, coarsely chopped
- 4 courgettes, coarsely chopped
- 4 handfuls of kale, coarsely chopped
- 2 sticks of lemon grass, cut in half lengthways and crushed with the flat of a knife to release flavours
- 1 x 400 g can of coconut cream
- 1 vegetable stock cube
- salt to taste
- olive oil
Instructions
- Put a dash of olive oil into a large heavy-bottomed pan, put on a medium heat and cook onions, garlic and leeks until browned.
- Add the courgettes cook for five minutes.
- Add the kale then cover with boiling water.
- Add the stock and lemon grass sticks, cover and cook for 20 minutes.
- Remove the lemon grass sticks and blitz until smooth. (I use a hand blender and do it in the pot, my Nana would do it in batches and use a food processor.)
- Add can of coconut cream and gently warm.
- Add salt, to taste, if wanted. I sometimes add fresh coriander if I have it around from another recipe. It works well with or without.