Carrot, Sweet Corn, Coconut and Lemongrass Soup

Serves: 2 | Prep: 10 minutes | Cooking: 35 minutes | Vegetarian/Vegan – Dairy Free – Gluten Free

ingredients

1 leek, finely chopped

1 large carrot, peeled, finely chopped

2 sweet corn cobs, cut the corn off the cob

½ tablespoon tamari soy sauce

1 lemongrass stalk, bash the ends and finely chop

1 litre miso stock (1 tablespoon of miso paste to 1 cup
of water)

200ml organic coconut milk

½ bunch coriander, finely chopped, including the stems

SHOPPING LIST

1 leek

1 large carrot

2 sweet corn cobs

Tamari soy sauce

1 lemongrass stalk

Miso paste

400ml tin organic coconut milk

1 bunch coriander

UTENSILS LIST

Sharp knives

Large saucepan

Blender

Serving bowls

Measuring cups/spoons

Small mixing bowl

METHOD

1. In a large saucepan, add the leek and lemongrass, sweat for approximately 5-10 minutes, with a little water and the lid on.
2. Add carrot, sweet corn, coconut, miso stock and tamari, and continue to cook for 20-25 minutes.
3. The soup can be served blended or chunky.
4. Serve the soup with a tablespoon of coriander.

Tip: This soup can be used as a base to poach chicken or fish.