Recipe: Tidjoori Coconut Soup
40ml sunflower oil
50g red onions, chopped
40g leeks, chopped
20g ginger, minced
15g lemongrass, minced
200g potatoes, cubed
700ml vegetable stock
100ml coconut cream
2g green chilli, minced
2 generous pinches of fresh coriander
45g sliced mushrooms, to garnish
1 tsp vegan butter
1 Place the sunflower oil in a large saucepan set over a medium heat.
2 Add the onions, leeks, ginger, chilli and lemongrass and sauté for five minutes until the onions are translucent.
3 Add the potato cubes, stock and coconut cream.
4 Bring to the boil and simmer for 15 minutes until the potatoes are soft.
5 Add one pinch of coriander and stir.
6 Add the vegetable stock and season to taste. Allow to simmer for five minutes.
7 In a separate frying pan, pan-fry the mushrooms over a high heat in the vegan butter.
8 Ladle the soup into bowls, garnish with mushrooms and coriander and serve.