This yellow vegetable soup is a quick hearty friday fix if you are looking for something delicious, easy and comforting for the start of the weekend. It builds from basic staple ingredients such as garlic, ginger, turmeric and some vegetables that of course can be altered to your liking. Not to mention, the above are all incredibly good for you, it also has a soothing creamy taste from the coconut cream and is vibrant in flavour from the variety of veges, toasted seeds and freshness from the raw yellow beet.
- 1 large shallot
- 1 carrot
- 3 garlic cloves
- 1 tablespoon grated ginger
- 1 tablespoon grated fresh turmeric
- 1 cup cherry tomatoes
- 1/2 zucchini
- 1/2 cup chopped kale
- 1/2 cup chopped paksoi
- 1 cup chicken stock
- 200dl coconut cream
- Seasoning: 1 teaspoon of soy sauce & sriracha
Garnish: toasted seeds, yellow beetroot, oregano
In a medium heated sauce pan, add a dollop of butter and stir in the finely chopped garlic, shallot and carrot. Stir gently for a few minutes before adding the cherry tomatoes, grated ginger and turmeric and zucchini. Mix around for a few minutes and pour in the chicken stock. Let it simmer gently for about 5 minutes. Add in some seasoning and the rest of the cream. Add in some roughly chopped kale/paksoi. Let it simmer so the cream reduces and becomes thicker for about 15 minutes. Taste for flavour.
Ready to plate: Pour some soup on a plate and garnish with fresh oregano and toasted seeds of choice. Grate some raw yellow beet on top.