Thai Ginger Soup with Cashews
Ginger and chilli lend a zesty flavour to this soup, while cashews give it a hearty creaminess.
Ingredients
- 240 ml (1 cup) water
- 50 g (1/2 ) carrot
- 50 g (1/2 cups) cabbage, chopped
- 50 g (1/2 ) celery, halved
- 70 g (1/2 ) red pepper, seeded
- 75 g (1/2 ) courgette, cubed
- 5 g (1/2 ) spring onion
- 7 g (1/2 ) lime
- 1/2 garlic clove
- 1/2 Tablespoons fresh ginger root
- 1/2 red chilli pepper
- 60 g (1/2 cups) cashews
- 1/2 Tablespoons fresh coriander leaves
- ½ teaspoon honey
- 1/2 vegetable bouillon cube
Directions
- 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.
Nutrition Information
| Serving Size | 250 ml (1 cup) |
| Amount Per Servings | |
| Calories | 230 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | 400 mg |
| Total Carbohydrate | 21 g |
| Dietary Fiber | 4 g |
| Sugars | 8 g |
| Protein | 7 g |
