Thai style green veg soup – ready in less than 15 minutes

Thai style green veg soup

AuthorMoofremamaCategory, , DifficultyBeginner

Fragrant, tasty, simple and nutritious. Ready in 15 minutes and keeps well in the fridge.

green veg, thai
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

Aside from the green veg prep this soup can be made in 5 minutes plus 10 minutes cooking time. I use a heavy cast iron pan but any pan will do.

Ingredients

Serves two hungry people or 4 as as starter. Swap out the cabbage for any green veg such as kale, green beans, spinach, peas – whatever you fancy. You can add peppers, ginger, chilies, curry powder to adapt it to your taste.

 2 tbsp Rapeseed or groundnut oil
 3 Garlic cloves crushed
 2 cups Leeks washed and sliced
 2 cups Cabbage leaves, washed and sliced
 1 cup Celery
 0.50 Thumb sized piece of fresh tumeric, peeled and sliced
 200 ml Coconut milk
 200 ml Water
 1 tbsp Marigold vegan Swiss Bouillon or veg stock powder
 4 Lime leaves, stem removed
 1 tsp Pink peppercorns crushed
 1 pinch Himalayan pink salt (or any table salt will do)

Method

1

Use rapeseed oil to gently fry the garlic, leeks, cabbage, celery and turmeric until soft.

2

Add coconut milk, bouillon powder, lime leaves, salt and pepper with 200ml water and cook for 10 minutes.

3

The soup is ready! You can eat as it is or blitz for a few seconds with a hand blender for a creamier texture.

4

Serve with sweet potato cakes, fried green onions, or chunky croutons, or toasted seeds or fresh spelt bread.

If it is too thick just add a little more warm water.

Ingredients

 2 tbsp Rapeseed or groundnut oil
 3 Garlic cloves crushed
 2 cups Leeks washed and sliced
 2 cups Cabbage leaves, washed and sliced
 1 cup Celery
 0.50 Thumb sized piece of fresh tumeric, peeled and sliced
 200 ml Coconut milk
 200 ml Water
 1 tbsp Marigold vegan Swiss Bouillon or veg stock powder
 4 Lime leaves, stem removed
 1 tsp Pink peppercorns crushed
 1 pinch Himalayan pink salt (or any table salt will do)

Directions

1

Use rapeseed oil to gently fry the garlic, leeks, cabbage, celery and turmeric until soft.

2

Add coconut milk, bouillon powder, lime leaves, salt and pepper with 200ml water and cook for 10 minutes.

3

The soup is ready! You can eat as it is or blitz for a few seconds with a hand blender for a creamier texture.

4

Serve with sweet potato cakes, fried green onions, or chunky croutons, or toasted seeds or fresh spelt bread.

Thai style green veg soup – ready in less than 15 minutes