Mann’s Got Munch Vegan Soup | Eat Drink

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November is the world Vegan Month and also the start of winter – we’re in coat time now – so what better way to stay warm than with a big old bowl of soup, just like this spicy green coconut soup from Mann has Munch. And if you take the ingredients from Weezy (and get 30% off your order with the code MUNCH30), the UK’s first on-demand supermarket to deliver groceries to your door in 15 minutes, you don’t have to plan ahead or make sure you have the right pieces. As Sophie puts it, “this is probably the best vegan soup you will be making this year … spicy, silky and vibrant with a Thai influence. Topped with my sweet and savory sesame kale chips, a fantastic alternative to croutons, does this baby GF too. “

ingrediants

Spicy green paste:
1 large shallot, chopped
Thumb piece of ginger
4 cloves of garlic
1-2 green chillies, chopped
Zest of 1/2 lime
Bunch of cilantro root (save the leaves for serving)
1/2 teaspoon of salt
1/4 teaspoon of turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 teaspoon of ground pepper

Soup:
2 tablespoons of olive oil
1 large zucchini, chopped
1 green pepper, chopped
1 large bunch of kale or one of your favorite leafy greens, chopped
Can of coconut milk + 1/4 can of water
500 ml of vegetable broth
1/2 teaspoon of sugar
1/2 lime juice

Sesame Chips:
Kale bunch, stems removed
1-2 tablespoons of olive oil
1 teaspoon of sugar
1/4 teaspoon of salt
2 tablespoons of sesame seeds

Gasket / gubbins:
Thai basil leaves
Sliced ​​hot pepper
Chilli oil
coriander leaves
Coconut milk

Method

1. In a flash, all the ingredients of the pasta.

2. In a large saucepan, cook the pasta in the olive oil for 5 minutes until it becomes fragrant.

3. Add the chopped courgette and pepper to the pan to brown with the pasta for a couple of minutes, then add the broth, coconut milk and water. Bring to a boil, then simmer for about 10 minutes or until the vegetable is tender. Then add the greens for another 2-3 minutes until they are vibrant.

4. Blend everything until smooth, season with sugar and lime juice. Keep warm until ready to serve.

5. For the kale chips, preheat the oven to 200 ° C. Chop the kale and season with olive oil, sugar, salt and sesame seeds. Place them on a lined baking sheet and bake for about 8-10 minutes until crispy.

6. Serve the soup with the crispy cabbage and all of the aforementioned gubbines for the ultimate winter heat spicy.

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