December 13, 2016
1Heat a small amount of water in a medium saucepan and sauté the onion until transparent. Add splashes of water to prevent burning
2Add the garlic, paprika and vegetables and sauté for another 5 mins on a medium heat.
3Now add the stock and coconut milk and plant milk.
4Simmer until the vegetables are tender (about 10- 15 mins). Season to taste.
5Blend in a liquidiser or with an immersion stick blender. Note: allow to cool before using a liquidiser for safety reasons.
6Decorate with fresh chives and a few corn kernels.
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
1/4 can low fat coconut milk
1/2 cup plant 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)
May 27, 2018
Yes, I would like to know as well – thanks!
May 23, 2018
Hi, this sounds lovely! How many servings would you recommend this makes, particulalry in relation to the 2 day shred?
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