Vegan Butternut Squash Coconut Saffron Soup
It’s Simple. Great Ingredients Make Great Food
Hello, my lovely readers, how are you doing? I know you haven’t heard from me in a while, and I do apologies, but as I mentioned previously the lock down has been a really crazy time for us all. I’d definitely say that 2020 was a roller coaster year for me, and 2021 is a year full of many changes, I will make a newsletter and keep you posted on all of these of course.
But today I’m happy to be back with another fresh yummy recipe for you. Vegan Butternut Squash Coconut Saffron Soup. I nearly forgot that I made this delicious soup, one day I was hungry and in a bit of a rush so I just made this quick soup out of some leftover items in my fridge and ingredients from my store cupboard. I can tell you it’s good for any season as it’s refreshing and delicious and great for all the family.
This dish is also versatile as a light lunch or dinner or works perfectly as a starter.
This recipe is for 4-6 people and is super easy to make like Vegan Sweet Potato Coconut Milk Soup
I would like to mention the benefits as well, all ingredients work nicely for our bodies with healthy effects.
I will appreciate your feedback on this dish
Ingredients:
1 large butternut (1200g)
1 onion (180g)
5 garlic cloves
400ml coconut milk
1 potato (280g)
large pinch of saffron
2 teaspoon smoked paprika powder
vegetable stock + water 1000ml
2 teaspoons of dry thyme
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
a pinch of cayenne pepper
salt and olive oil for cooking
Vegan Butternut Squash Coconut Saffron Soup
: Easy To Make It
: Light, Yummy and so Delicious
: Healthy Benefits and Family Meal
: Perfect For Any Occasion
Method: Peel the potato and cut into chunky cubes, do the same with butternut squash, removing the skin and the seeds. Peel and dice the onion and garlic and add both to your cooking pot with oil (olive). Then braise for 4 -5 min on medium heat to nice, light gold colour before adding the potato and butternut. Raise the heat and sear it for another 5-6 min then add the seeds, saffron, paprika, and the water with vegetable stock. Let the soup boil then add the coconut milk, pepper, and salt, and finally blend it all together to a smooth consistency.
Ingredients
Instructions
