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Thai Vegetable Soup

SERVES: 4
PREP TIME: 15 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 4-5 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 4 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 stalks ginger, grated
  • 1 chili (optional)
  • 1 Tbsp ground salt
  • 1 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 Tbsp garum masala
  • 500g/17.64oz butternut, chopped
  • 1 sweet potato, chopped
  • 1 large onion, diced
  • 10 leeks
  • 1 big handful of green beans
  • 3 carrots, chopped
  • 1 small broccoli head, chopped
  • 6 baby corn, chopped
  • 1 bunch of coriander
  • 2 tins of coconut milk

 DIRECTIONS

  1. Add the olive oil, onions, leeks, garlic, ginger, cumin, turmeric, garam masala and (chilies) to a large pot and allow them to heat up.
  2. Add the butternut, sweet potato, broccoli, corn, carrots and beans and mix them all together and allow to heat up.
  3. Once you have mixed all the above ingredients, add the 2 tins of coconut milk and the salt and bring to the boil.
  4. Allow to boil for 15 minutes and then place the pot into the Wonderbag.
  5. Cook for 4-5 hours and then slightly blend the soup using a hand blender.

To Serve: Serve with fresh coriander and homemade bread.

Tips: If you like the soup very thin, add some boiling water. You can decide once the soup is cooked, how smoothly you want to blend the mixture. I like to only blend half the mixture to give it more texture.