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.