Ingredients:
Soup:
- 1 tbs coconut oil
- 2 medium onions roughly chopped
- thumb sized piece of ginger
- 4 garlic cloves
- 3 celery sticks roughly chopped
- 1 large butternut squash peeled and roughly chopped
- 1.4 litres bone broth or water
- 1 lemon
- 1 tbs tamari (gluten free soy)
- sea salt and pepper to taste
To top:
- 2 handfuls coriander – stems and leaves separated, leaves finely chopped
- zest of the lemon
- 1 garlic clove, finely diced
- 2 tbs extra virgin olive oil
- sea salt and pepper to taste
Method:
- Heat the coconut oil in a large saucepan with a lid over a low heat and gently fry the onions, garlic, ginger and celery together for 10 minutes until softened, stir occasionally
- Meanwhile peel the squash, half, scoop out the seeds and roughly chop the squash
- Add to the pan then cover with the broth, put the lid on and simmer away until tender, about 20 minutes
- Meanwhile, finely chop the coriander leaves and mix in a small bowl with the lemon zest, garlic and extra virgin olive oil and season to taste
- Blend the soup in batches with lemon juice, tamari and the coriander stems until smooth and taste for seasoning (tamari is salty so you’ll need less salt)
- Serve each bowl of soup with a drizzle of the coriander oil
Recipe by Hemsley + Hemsley x Vita Coco
