Festive Creamy Soup
Are you craving a filling, healthy, vegan lunch that's ready in no time? Here's how to make the most delicious, protein-rich festive creamy soup!
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large onion diced
- 2 cloves garlic crushed
- 1 red chili diced
- 1 5cm piece of 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, deseed and cut into roughly 3cm pieces
- 1 tin low-fat coconut milk 400 ml
- 750 ml chicken or reduced-salt vegetable stock
- 1-2 Tbsp fish sauce
- 2 servings F1 Savoury Mushroom and Herb 52g
- 4 servings Formula 3 PPP 24g
- 1 small bunch basil shredded
Instructions
- Place a large saucepan on a high heat and add the extra virgin olive oil. Add the onion, garlic, chilli, ginger, lemongrass and pumpkin, season with salt and pepper, turn the heat down to low, cover and cook for about 10 minutes till 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 and return to the pan. When ready to eat, reheat the soup gently if its cooled down, season with fish 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.
Nutrition
Calories: 138kcal
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