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Thai Ginger Soup with Cashews

Ginger and chilli lend a zesty flavour to this soup, while cashews give it a hearty creaminess.

Yield:

4 servings (1.4 l)

Difficulty:

Easy

Total Time:

15 Minutes

Size:

2.0 Litre Container

Ginger and chilli lend a zesty flavour to this soup, while cashews give it a hearty creaminess.

INGREDIENTS

2 cups (480 ml) water
1 Tablespoon (100 g) carrot, halved
1 cup (100 g) cabbage, chopped
1 Tablespoon (100 g) celery stalk, halved
1 Tablespoon (140 g) red bell pepper
1 Tablespoon (150 g) zucchini/courgette, cubed
1 Tablespoon (10 g) green onion
1 slice (15 g) lime
½ Tablespoon clove
1 Tablespoon fresh ginger root
1 Tablespoon chili pepper
1 cup (125 g) cashews
1 Tablespoon fresh coriander leaves
1 teaspoon honey, optional
1 Tablespoon bouillon/stock cube

DIRECTIONS

Chef's Notes

Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chilli pepper out of the soup.

Nutrition Information

Serving Size 1 serving (311 g)
Amount Per Servings
Calories 230
Total Fat 15 g
Saturated Fat 3 g
Sodium 400 mg
Total Carbohydrate 21 g
Dietary Fibre 4 g
Sugars 8 g
Protein 7 g

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