Creamy Coconut Curry Vegetabe Soup

This rich and flavorful vegan soup pairs beautifully with Stush Lentil Patties for a wholesome and satisfying meal.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 medium sweet potato, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 can (400ml) coconut milk
• 1 cup chopped kale or spinach
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 3-4 minutes.
2. Stir in the turmeric and curry powder, cooking for 1 minute to release the flavors.
3. Add the sweet potato, carrots, zucchini, and red bell pepper. Stir to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Stir in the coconut milk and kale or spinach, and cook for an additional 5 minutes.
6. Season with salt, black pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro, alongside your Stush Lentil Patties.

Pro Tip: For extra spice, add a pinch of red chili flakes or a splash of hot sauce. Enjoy the balance of flavors in every bite!