winter warmer: vegan friendly, gluten free, thai soup.
this soup will make your kitchen smell heavenly. if you make in advance, its a perfect lunch for a hectic day when your constantly on the go. my life styles non stop, living in two different cites and i find soups are my go to food, to make sure i am ably to keep my energy levels up whilst traveling, so i’ve got a bright energy when i meet each and everyone of my clients. but most importantly so i still have enough fuel in the tank for my own personal training. it’s easy in the fast pace of todays world to neglect your own needs, in order to meet the pressures and demands placed on you. always having 3 wholesome meals a day is the best to nurture you wellbeing.
this wonderful tasting soup is simple to make with the added bonus of being suitable for vegans and people with a gluten intolerance.
Ingredients:
- 3 kaffir lime leaves
- 1tbsp olive oil
- ½ onion
- 1 red chilli
- 2 garlic cloves
- 1tsp fresh root ginger
- 400g sweet potato
- 400ml coconut milk
- 100ml water
- 100g red peppers
- salt & pepper to taste
- 2 tsp fresh coriander
directions
- pre heat oven to 200*c
- dice onions, finely dice red chilli, garlic & gingers. peel the sweet potato and cut into small chunks. remove the veins from the kaffir lime leaves & finely chop.
- place red peppers on a backing tray and drizzle with olive oil, roast the peppers for 12 minutes.
- remover peppers from oven, wrap in clingfilm and leave to cool.
- soften the onions chilli, garlic & ginger in a pan over a mediums heat for 8 minutes.
- remove the skin & seeds from the red peppers now that they have cooled & finely chop.
- add sweet potato & kaffir lime leaves, to the pan with the soften onion, garlic, chilli & ginger. sauté for 5 minutes.
- add water, coconut milk and red peppers, to the pan. simmer for 30 minutes.
- pour the mixture into a blender and give it a good whizz until it has become a puree. add salt & pepper to taste.
- serve in a bowl with fresh coriander.
- enjoy.
