Cream of Veggie Soup with Coconut, Lime & Basil
Rich & creamy, its hard to believe this soup is vegan!! Celery root & coconut are the secret ingredients and do make all the difference. Blended together with fresh lime & basil, this Thai ispired soup is incredibly customizable and oh-so comforting :)
Makes 4-6 portions
1 celery root (peeled, choped & pre-boiled)
1 celery stalk
2 small carrots
2 ts. coconut oil
1/3 c. spinach
1/2 c choped basil leaves
Sprinkle of lime zest (kefir if available)
1/2 ts Chili flakes ( or to taste)
1/4 cup coconut milk + extra to garnish
Salt & pepper to taste
Clean & loosely chop all the veggetables (except the celery root, do that seperately)
Heat up a large soup pot on medium high heat, add the coconut oil and let melt. Add the chooped veggies (except the celeri root) and sautee until browned.
Add 4 cups of cold water and bring it to a slow boil.
After 5-6 min the veggies should be soft and cooked completely through. Add the boiled celeri root.
Season with Salt, pepper, chilli flakes, lime zest & chopped basil.
Using a hand held belnder, purée the soup directly in the pot (or you can aslo use a blender) until smooth, add the coconut milk and blend until incorporated.
Serve with a drizzle of coconut milk and a squeeze of lime juice.
TIP: tranform this soup into a meal by adding roasted chickpeas and sautéed onions & celeri.