Helloo All! I know I’ve been away, but with Francisco away I have not much time for the blog lately, BUT I wanted to share with you this RECIPE because the weather is perfect for it!
I started MEATLESS Monday’s years ago, and I want to continue the tradition for environmental and health purposes. ANYHOW, wherever your lifestyle diet is, this recipe is Family friendly and let’s face it.. is still winter here in Canada so soup is still on our menus.
Ingredients:
*1 tbps avocado oil
*1 onion, chopped
*1 red pepper, chopped
*1 celery stick, chopped
*1/4 tsp chilli flakes
*300g Frozen sweetcorn
*800ml vegetable stock
*400 ml coconut milk
*1 rounded tsp smoked paprika
*2 spring onions, fresh coriander leaves and 1 lime to garnish
1-In a large pan with a lid, heat the oil over a medium heat. Add the onion, then add the red pepper, celery and chili flakes and cook for 3 min to soften.
2-Add the sweetcorn, vegetable stock and coconut milk, then increase the heat to high. Stir in the smoked paprika, then partially cover with a lid. Cook for 10 min. stirring every now and then.
3-Remove from the heat and season with sea salt. Ladle half the soup into a blender and whizz until smooth. Pour the smooth half back into the unblended soup and mix to combine. Garnish with the spring onions, lime, and coriander.
Recipe from: Katy Beskow’s book “15 min. vegan ”
XO,
Athenas
