Festive Creamy Soup
A filling, protein-rich vegan creamy soup made with pumpkin or butternut squash, coconut milk and warming Thai-inspired aromatics. Ready in about 30 minutes for a cosy, nourishing lunch.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 1 red chili diced
- 1 piece ginger peeled and grated
- 1 stick lemongrass trimmed, outer leaves discarded, then finely sliced
- 1 small pumpkin or 1 large butternut squash (approx. 1kg in weight altogether), peeled, deseeded and cut into roughly 3cm pieces
- 1 tin low-fat coconut milk 400 ml
- 750 ml reduced-salt vegetable stock
- 1-2 Tbsp soy sauce or tamari / vegan fish sauce
- 2 servings F1 Savoury Mushroom and Herb 52g
- 4 servings Formula 3 PPP 24g
- 1 bunch basil shredded
Instructions
- Place a large saucepan over high heat and add the extra virgin olive oil. Add the onion, garlic, chilli, ginger, lemongrass and pumpkin, season with salt and pepper, then turn the heat down to low, cover and cook for about 10 minutes, until the squash is almost tender.
- Add the coconut milk and the stock, bring to the boil and cook for 5-8 minutes more, until the pumpkin is completely tender.
- Remove from the heat, then add the F1 Savoury and the Formula 3 PPP and liquidise until smooth, then return to the pan. When ready to eat, reheat the soup gently if it's cooled down, then season with soy sauce to taste, adding a little more stock to thin it out if you wish. Sprinkle with basil, then serve.
- This soup will keep covered in the fridge for a few days. Reheat thoroughly to serve. It can also be frozen for a few months.
Notes
Serve hot, topped with plenty of fresh basil and an extra swirl of coconut milk. It keeps covered in the fridge for a few days and freezes well for up to a couple of months - just reheat thoroughly before serving.