I first tried the delicious Goan style Mussel soup from the Ballymaloe Cookery Course book,
but I see that there are a good few on the net (e.g. http://www.bbcgoodfood.com/recipes/2852678/goan-mussels)
It has become one of my most adapted and cooked recipes and we eat a version of this often at home.
Today, I decided to make a vegetable soup version, and it is packed full of anti-inflammatory natural ingredients.
I make a point of buying fresh organic vegetables.
2T coconut oil
1 diced onion
2 t grated fresh ginger
3 cloves fresh garlic
1 t ground tumeric
2 t ground cumin
2 t ground coriander
½ t salt
400mls coconut milk
250mls hot water with 2 vegan, gluten-free stock cube dissolved
1-2 fresh green chillies
2 sticks and leaves celery – diced
2-3 leeks – diced
3 baby marrows – diced
½ Cauliflower – diced
1 carrot – diced
- Heat the coconut oil in a pan and add the chill, onion, ginger and garlic and stir till onions glassy.
- Add in the salt and spices cooking gently for a few minutes.
- Add all the diced vegetables and stir for a few minutes
- Add the water and stock and cover, simmering for 5 minutes
- Add the coconut milk and simmer for a further 10 minutes
- Remove from the heat and blitz till smooth with a stick liquidizer
Enjoy garnished with lots of fresh coriander and a squeeze of lime if you want to amp up the flavor!
If you are Banting, leave out the carrot!
If you are not vegan and want to add animal protein, add in thinly sliced raw chicken or fish
after blitzing the vegetables into the smooth soup and keep on heating until meat is cooked.