Thai Spinach Courgette & Aubergine Soup - Vegan
A super delicious Vegan satay style Thai spinach, courgette and aubergine soup in a creamy coconut milk and satay base.
Servings: 4 people
Calories: 525kcal
Ingredients
- 2 tablespoon coconut oil
- 2 courgettes / zucchini diced
- 1 aubergine / eggplant diced
- ½ red onion halved and finely sliced
- 2.5 cups frozen spinach
- 2 tablespoon ginger grated
- 1 clove garlic minced (optional)
- 2 tablespoon tikka curry powder
- 1 tablespoon tikka curry paste
- 1 teaspoon lemon grass paste
- 700 ml water
- Pinch sea salt
- Pinch Black pepper
- 2 vegan stock cubes
- 400 ml coconut milk
- ⅓ cup almond butter
- 1 lime juice
- 1 tablespoon sesame seed oil
Instructions
- Add the oil to a saucepan and melt over medium heat.
- Saute the garlic, onions and ginger until softened.
- Add courgettes and eggplant (zucchini and eggplant) and continute to fry until softened - around 8 minutes.
- Chuck in the herbs, spices, pastes, powders and fry for another 2 minutes.
- Add everything else except the coconut milk, lime juice, sesame seed oil and almond butter.
- Simmer for 20-25 minutes, then stir in the remaining ingredients and serve!
Nutrition
Calories: 525kcal | Carbohydrates: 27g | Protein: 13g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 449mg | Potassium: 1334mg | Fiber: 11g | Sugar: 9g | Vitamin A: 12284IU | Vitamin C: 33mg | Calcium: 278mg | Iron: 8mg