Corn, coconut and ginger soup
Note: this recipe freezes well. Make double batch for week 2 of meal plan and beyond.
1 tbsp olive oil
1 medium onion, peeled and chopped*
2 garlic cloves, peeled and chopped*
3 medium carrots, peeled and diced*
500 g bag frozen corn
400 mL chicken or vegetable stock or 400 mL water and one stock cube**
400 mL can coconut milk
1 cm fresh ginger, grated
Salt and pepper
* For a fast chop, pulse in your food processor
** Boil the kettle with water and measure out 400 mL in to a glass measuring cup with crumbled stock cube. Stir until dissolved.
Heat the olive oil in a large saucepan. Add the onion and cook onion, garlic and carrots until onion is transparent. Add in the corn, coconut milk, stock and ginger. Simmer for about 15 minutes until the carrots are tender. Cool a little and whizz in food processor or use hand blender in saucepan.
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