Three Soups with Coconut!

Now, I know putting coconut into soup may seem pretty weird, but don't hate until you've tried it. I recently tried a Sweet Potato and Coconut Soup at the Waterloo Tea Gardens in Cardiff and it was truly magical. It inspired me to go home and recreate my own, and experiment with coconut in other dishes too. I've even managed to get little Archer eating it which is usually a bit of a challenge!

All three of these recipes are versatile, you can use coconut milk from a tin (full fat or reduced, half a tin to the whole thing depending on preference), creamed coconut (a whole sachet) or powdered coconut milk (one mug full). You can also add as little or as much as you would like depending on your preference!



Sweet Vegetable and Coconut Soup (Makes around 5-6 servings)

This is such a versatile recipe, you could put any veggies you like in really and give it an exotic taste with the added coconut. This would also work well with parsnips and sweet peppers!


Ingredients
Coconut Oil
1 Onion
1 Leek
1/2 Butternut Squash
1/3 Small Swede
1 Sweet Potato
Coconut Milk
750ml of vegetable stock (or enough to cover veg, I use salt free so it's baby friendly too!)

Steps
Chop all all your veg into mid size pieces around 1cm in size. Soften the onion and the leek in the pan with a little coconut oil for around 5 minutes then add the squash, swede and potato with the vegetable stock. After 5 minutes, add the coconut milk to your taste (I'd say 250ml is a good measure, but if you are using a tin you can put the whole thing in for extra coconutty-ness!)
Leave to simmer until all of the veggies are soft, then blend until smooth.


Carrot, Coriander and Coconut Soup (Makes around 4/5 servings)

Ingredients
Coconut Oil
1 Onion
5/6 Carrots
1 Small Sweet Potato
Large Bunch Coriander
Coconut Milk
750ml vegetable stock (or enough to cover)

Steps
Chop up all veg into mid sized pieces around 1cm in size. Cook onion in a little coconut oil for 5 mins until softened. Add chopped carrots and sweet potato and cover with stock. Cook for about 5-10mins then add coconut milk to your liking along with chopped coriander and simmer for a further 5 minutes. Ensure all veggies are soft then blend until smooth.

Spiced Cauliflower and Coconut Soup (makes around 4 servings)

Ingredients
Coconut Oil
1 Onion
2 Garlic Cloves
1 Small Cauliflower
1 tsp Ground Cumin
1/4 tsp Cayenne Pepper
1/2 tsp Chilli Flakes
500-750ml vegetable stock (or enough to cover)
Coconut Milk

Steps
Heat up oil in pan and add chopped onion, crushed garlic and spices. Soften for a couple of minutes then add stock and cauliflower florets. Simmer for 10 minutes then add coconut milk and blend until smooth. Add additional seasoning if necessary.

Let me know if you guys have any other coconutty recipes!

XXX