The trick with this soup is to mix it with different flavour hits to create new tastes every day. You can change the grated vegies and greens you use in this base recipe according to seasonal availability. Create your own army of jar soups in advance and stash them in the fridge for up to 1 week.
Makes: 500mL
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Servings
Makes: 500mL
Prep time
Cook time
Recipe
Ingredients
- Base
½ large carrot, spiralised or grated
1 small zucchini, spiralised or cut into thin strips using peeler
½ red capsicum, cut into thin strips
1 spring onion, sliced
6 snow peas, roughly chopped
1 cup baby English spinach leaves
1 lemon or lime wedge
#1 Herby Flavour Hit - Zest & juice 1 lemon
- Small handful parsley leaves
Small handful basil leaves
Small handful coriander leaves - 4 thyme sprigs, leaves picked
- 2 tsp extra-virgin olive oil
-
- #2 Thai Flavour Hit
- 1 thumb-sized piece ginger, peeled
- 1 small red chilli, seeds removed (optional)
- 1 tsp sesame oil
- 2 kaffir lime leaves
- 1 small bunch coriander, stems & roots included
- ¼ cup cashew nuts
-
- #3 Tikki Flavour Hit
- 1 finger-sized piece turmeric, peeled
1 thumb-sized piece ginger, peeled - 2 garlic cloves
1 tsp cumin seeds - ½ tsp chilli flakes (optional, or to taste)
- 1 small bunch coriander, stems & roots included
- Juice 1 lemon
1 tbsp tomato paste
¼ cup almonds
1 tsp coconut oil
To serve
Boiling filtered water, to fill
1 tbsp wheat-free tamari
1 tbsp apple-cider vinegar
1 heaped tbsp of chosen flavour hit (see ideas above)
Handful coriander leaves (optional)
Method
- Pulse all ingredients of chosen flavour hit to paste in food processor. Store in small airtight container in fridge.
- Put all base ingredients in mason jar and take to work with you.
- When lunchtime rolls around, unscrew lid and add boiling filtered water until three-quarters full. Add tamari and apple-cider vinegar, leave to heat through gently and soften vegetables for 10 mins, then stir in your chosen flavour hit. Garnish with coriander leaves. Serve.
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