Recipe by Antony Worrall Thompson
25g/1oz unsalted butter
1 red onion, chopped
2 garlic cloves, finely chopped
175g/6oz turnip, peeled and cut into 1cm/½inch cubes
175g/6oz sweet potato, peeled and cut into 1cm/½inch cubes
175g/6oz pumpkin, peeled and cut into 1cm cubes/½inch
1 tsp coriander seeds, ground
1 tsp ground ginger
1 tbsp spring onions, chopped
salt and freshly ground black pepper
1 litre/1¾ pints vegetable stock
2 tbsp flaked almonds, toasted
1 fresh chilli, de-seeded and chopped
1 tsp caster sugar
2 tbsp coconut milk
coriander, chopped, to serve
crusty bread, to serve
Melt the butter in a large non-stick saucepan. Add the onion and garlic and fry for 6-8 minutes over a medium heat.
Add the cubed vegetables and fry for 3-4 minutes.
Add the ground coriander, ground ginger, spring onions and salt and freshly ground black pepper, to taste. Fry over a low heat for about 5 minutes, stirring frequently.
Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix. Cover and simmer gently for 10-15 minutes, until the vegetables are just tender.
Pour the coconut milk into the soup mix and stir.
Ladle into warmed bowls. Sprinkle with chopped coriander and serve with crusty bread.
Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Vegetable Soup.
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