Name: Spicy Vegetable Soup
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 tblsp avocado oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 3 cm piece fresh ginger peeled, finely grated; 1 long red chilli, finely chopped; 2 tsps curry powder; ¼ small cauliflower, cut into small florets; 500 g sweet potato, peeled, cut into 1.5cm pieces; ¼ Chinese cabbage finely shredded (350 g); 3 cups water; 2 cups vegetable juice; 400 g can organic chickpeas, drained; 400 g can light organic coconut milk; 1 tblsp fresh lime juice; ½ cup fresh coriander, finely chopped, plus extra to serve; salt and pepper to taste

This Indian-inspired soup is packed full of vegetables, and leftovers make an easy office lunch.

Ingredients

1 tblsp avocado oil

1 onion, finely chopped

2 cloves garlic, crushed

3 cm piece fresh ginger peeled, finely grated

1 long red chilli, finely chopped

2 tsps curry powder

¼ small cauliflower, cut into small florets

500 g sweet potato, peeled, cut into 1.5cm pieces

¼ Chinese cabbage finely shredded (350 g)

3 cups water

2 cups vegetable juice

400 g can organic chickpeas, drained

400 g can light organic coconut milk

1 tblsp fresh lime juice

½ cup fresh coriander, finely chopped, plus extra to serve

salt and pepper to taste

Method

Heat oil in a stockpot. Add onion, garlic, ginger, red chilli and curry powder. Cook, stirring occasionally, for 3 to 4 minutes, or until onion is soft. Add cauliflower, sweet potato and cabbage. Stir to coat.

2.Add water, vegetable juice and chickpeas. Bring to boil. Simmer, uncovered, for 30 minutes.

3.Add coconut milk and lime juice. Stir until heated through. Do not boil. Stir in coriander. Season with salt and pepper.

4.Serve with extra coriander.

Alison Pickel