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Thai Ginger Soup

Squash, cashews, apples and carrots are the base for this wholesome vegan Thai ginger soup.

This recipe provides the following essential nutrients: vitamins B6, C; manganese, niacin, potassium, and pantothenic acid.

Thai Ginger Soup.jpg
Ingredients
Ingredients
  • 2 cup room temperature spring water

  • 1 slice red capsicum (with seeds and stem)

  • 1 medium carrot

  • 1 stick celery (with leaves)

  • 1 yellow squash

  • 1 shallot/spring onion (with root)

  • 1 handful cabbage

  • 1 slice lemon (with peel and seeds)

  • 1/2 apple (with peel and seeds)

  • 2 handfuls cashews

  • 1 fingertip fresh ginger root (with peel)

  • 1 clove garlic (with skin)

  • 1 small handful coriander

  • 1 tsp herbamare or Massel stock cube

Optional

  • 1/4 jalapeno or chilli (with stem and seeds)

  • pepper to taste

  • garnish with some coriander

Special Equipment

  • Vitamix 2L Wet Container

Instructions
Instructions
  1. Put all the ingredients into the Vitamix 2L container in the order listed and secure the lid.

  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.

  3. Use tamper to effectively press the ingredients into the blades if required whilst processing.

  4. Blend for 3-6 minutes or until desired temperature is reached.

  5. Stop the machine, transfer to dish and serve

Video
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