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Spicy Vegetable Soup Recipe



  • 4 cups of boiling water
  • 4 tablespoons desiccated coconut or one can of coconut milk
  • 1 tablespoon sunflower oil
  • 1 onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 inch piece gingerroot, peeled and grated
  • 2 green chilies, finely chopped
  • 1 teaspoon turmeric
  • 5 cups of vegetable stock
  • 2 teaspoons brown sugar
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 leek, thinly sliced
  • 2 ounces green beans, chopped
  • salt (or soy sauce)
  • 1 lemon, juice of


Pour the boiling water over the desiccated coconut; leave to steep for 15 minutes to make coconut milk; strain to remove any fibres.

Heat the sunflower oil in a pan and add the onion, cook for 2-3 minutes until soft then stir in the garlic, ginger, chillies and turmeric; heat through to make a sticky paste, stirring to prevent burning.
Add the stock and coconut milk and heat through, then add the sugar, carrots, clelery, leek and green beans; simmer gently for 30 minutes.

Add salt and soy sauce to taste; stir in lemon juice just before serving.

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