Root your health

Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Butternut, coconut and ginger soup

Butternut, coconut and ginger Soup

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

15 min

60 min

5

Ingredients

1 kg Butternut peeled and cut in cubes
2 Onions diced
1 tbsp fresh ginger or
2 tbsp ground ginger powder
1 tsp mixed herbs
1 tbsp Olive oil
1 L Vegetable stock
1 can Coconut milk
Juice of ½ lemon
1 tsp Salt and pepper

Method

  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger.
  2. Pick and finely chop the herbs.
  3. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. 
  4. Add the stock, coconut milk and chilli powder.
  5. Season, then bring to the boil and simmer for 40 minutes. 
  6. Blitz in a food processor then serve with the fresh herbs, lemon juice and a splash of coconut milk

Notes

Serve hot with toasted sourdough. Freeze extra soup in 500 g serving sizes to last up to 3 months.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature