December 13, 2016
11. Heat a small amount of olive oil the in a medium saucepan and sauté the onion until transparent. Add splashes of water to prevent burning
22. Add the garlic, paprika and vegetables and sauté for another 5 mins on a medium heat.
33. Now add the stock and coconut milk and simmer until the vegetables are tender (about 15 mins). Season to taste.
44. Blend in a liquidiser or with an immersion stick blender. Note: allow to cool before using a liquidiser for safety reasons.
5Decorate with fresh chives and a few corn kernels.
6I ate this with a gluten free seeded toast spread with hummus and could not eat for the next 4 hours. Filling and so delicious.
1/2 cup veg broth to sauté the onions
1/2 white onion chopped
I/2 bell pepper (yellow orange or red)
2 ears of fresh sweetcorn removed from the husk with a sharp knife, or use the equivalent amount of tinned or frozen.
2 sticks celery chopped
1 clove garlic minced
1 small potato peeled and cubed
1 1/2 cups vegetable broth
1/2 can light coconut milk
1 tsp smoked paprika
1/2 tsp hot paprika
Salt and pepper to taste
Reserve some sweetcorn, and pepper for garnish
Chopped fresh chives for garnish (optional)
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