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Creamy Coconut Vegetable Soup

Simple and delicious
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Prep Time 30 minutes
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!

Notes

Serve with a bread for a satisfying meal.
Flaky Spelt Flatbreads
Sweet Potato Dinner Buns
Rice and Teff Dinner Buns with Hibiscus
Barley or Spelt Breadsticks
Seeded Soft Rye Pretzels
Layered Herb Chapatis