Thai Ginger Soup
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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.
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Ingredients
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2 cup room temperature spring water
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1 slice red capsicum (with seeds and stem)
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1 medium carrot
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1 stick celery (with leaves)
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1 yellow squash
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1 shallot/spring onion (with root)
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1 handful cabbage
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1 slice lemon (with peel and seeds)
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1/2 apple (with peel and seeds)
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2 handfuls cashews
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1 fingertip fresh ginger root (with peel)
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1 clove garlic (with skin)
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1 small handful coriander
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1 tsp herbamare or Massel stock cube
Optional
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1/4 jalapeno or chilli (with stem and seeds)
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pepper to taste
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garnish with some coriander
Special Equipment
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Vitamix 2L Wet Container
Instructions
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Put all the ingredients into the Vitamix 2L container in the order listed and secure the lid.
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Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
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Use tamper to effectively press the ingredients into the blades if required whilst processing.
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Blend for 3-6 minutes or until desired temperature is reached.
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Stop the machine, transfer to dish and serve