Spicy Vegetable Soup Recipes

Ingredients :

1/2 red onion

175g each turnip, sweet potato and pumpkin

2 tbsp butter

1 tsp dried marjoram

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1 tbsp chopped spring onion

4 cups well-flavored vegetable stock

2 tbsp flaked almonds

1 fresh chili, seeded and chopped

1 tsp sugar

1 oz creamed coconut

salt and freshly ground black pepper

chopped coriander, to garnish

1. Finely chop the onion, then peel the turnip, sweet potato and pumpkin and chop into medium-size dice.
2. Melt the butter or margarine in a large non-stick saucepan.
3. Fry the onion for 4-5 minutes, add the diced vegetables and fry for 3-4 minutes.
4. Add the marjoram, ginger, cinnamon, spring onion, salt and pepper.
5. Fry over a low heat for about 10 minutes, stirring frequently.
6. Add the vegetable stock, flaked almonds, chopped chili and sugar and stir well to mix, then cover and simmer gently for 10-15 minutes until the vegetables are just tender.
7. Grate the creamed coconut into the soup and stir to mix.
8. Sprinkle with chopped coriander, if liked, spoon into warmed bowls and serve.

Serves 4

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