Recipe Inspiration

Ingredients...

50g Plant based margarine.

50ml Rapeseed oil.

600g Peeled and roughly chopped carrots.

150g Peeled and roughly chopped onions.

100g Roughly chopped celery.

150g Roughly chopped leeks.

50g Essential Cuisine Street Food Ched Fragrant Thai Style Seasoning.

200g Lightly crushed lemon grass stalks.

2x Bay leaves.

1x Sprig of fresh thyme.

32g Essential Cuisine Vegan Vegetable Stock Mix.

1 litre Hot water.

10ml Fresh lime juice.

5g Chopped coriander.

50ml Plant based double cream alternative(optional).

Naan breads/poppadom’s to garnish.

Method...

1. Heat the margarine and oil in a suitable thick bottomed pan. Gently sweat the vegetables until they start to soften, but without too much colour.

2. Stir in the Street Food Chef Fragrant Thai Style Seasoning and cook for one minute, add the lemon grass, bay leaves and thyme. Add the Vegetable Stock Mix and cover the vegetables with the water, bring up to the boil and place on a lid.

3. Simmer gently until the vegetables are soft, remove the bay leaf and thyme sprig. Place into a blender and blitz until velvety smooth, adjust the consistency of the soup with water as required.

4. Pass through a sieve into a clean pan, reheat and add the lime juice, chopped coriander and cream if required. Serve with the preferred garnish, in warm bowls.