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Thai Ginger Soup with Cashews

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

Ingredients

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

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid. Serve immediately.

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 chili pepper out of the soup.

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