Name: Creamy Coconut Vegetable Soup
Prep time: 30 min
Ingredients: 1 cup raw coconut flakes (blended in a cup of water till smooth); Half a large cauliflower (separated into florets); Half a large swede (roughly chopped); Three carrots (chopped roughly); 2 tsp salt; 1 inch fresh ginger (grated); 2 green cardamom pods; 1 tbsp coriander seeds; 3 tbsp ghee; pinch hing (optional); 1 cup chopped parsley

Soups are warm and comforting. They are easy to digest, as they are soft and liquid with all the ingredients well cooked. It is important, however, to still chew your soups in order to mix each spoonful with saliva, which will help with digestion. Also, by tasting all the flavours, you stimulate each organ to produce juices and the right enzymes.

This soup is quick to put together, so even when your plate is full, you can enjoy a satisfying meal break that will keep you nourished.

Creamy Coconut Vegetable Soup

Simple and delicious

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Prep Time 30 mins

Servings 3 people

Equipment

A pressure cooker saves time but it is optional. I used Instant Pot Mini.

Ingredients

1 cup raw coconut flakes blended in a cup of water till smooth
Half a large cauliflower separated into florets
Half a large swede roughly chopped
Three carrots chopped roughly
2 tsp salt
1 inch fresh ginger grated
2 green cardamom pods
1 tbsp coriander seeds
3 tbsp ghee
pinch hing optional
1 cup chopped parsley

Instructions

In a saucepan or a pressure cooker, sauté the ginger and coriander seeds in heated ghee till the aroma comes up.
Add all the other ingredients apart from the parsley. Top up with water so it fills half of the vegetable's height.
(My Instant Pot Mini was full of the veggies, the water was only filling it up to the half mark.)
Pressure Cook for ten minutes on high. Let the pressure come down naturally.
Alternatively, cook gently on the stove, until the vegetables are soft, for about 15 minutes.
Remove the cardamom pods and blend the soup with a stick blender till smooth.
Stir in the parsley and enjoy!