Thai Ginger Soup with Cashews
Container: 2.0-litre / Yield: 1 l (4.25 cups) / Total Time: 15 minutes.
🍳 Cook: 8 min
Ingredients
| 240 ml | water | |
| 50 g | carrot | |
| 50 g | cabbage, chopped | |
| 50 g | celery, halved | |
| 70 g | red pepper, seeded | |
| 75 g | courgette, cubed | |
| 5 g | spring onion | |
| 7 g | lime | |
| 1/2 | garlic clove | |
| 1/2 Tablespoons | 7.5 ml | fresh ginger root |
| 1/2 | red chilli pepper | |
| 60 g | cashews | |
| 1/2 Tablespoons | 7.5 ml | fresh coriander leaves |
| 1/2 teaspoon | 2.5 ml | honey |
| 1/2 | vegetable bouillon cube |
Instructions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start the machine, slowly increase to its highest speed.
- Blend for 7 minutes 30 seconds or until heavy steam escapes from the vented lid.
- Serve immediately.
- Add a 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give it a richer flavor. If you do not like spicy food leave the chili pepper out of the soup.
Chef's Note - Thai Ginger Soup: Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavour. If you do not like spicy food, you may leave the chili pepper out of the soup.