Winter warmer: Thai Coconut Soup with Sophie Gordon
Health food blogger Sophie Gordon brings us this warming recipe to brighten up the dreariest of January days, using creamy coconut yogurt as the star of the dairy, gluten and soya free dish.
Coconuts offer endless health benefits, whether they’re eaten or used as beauty products. Often mistaken as a nut, they’re actually a type of drupe to be exact; they belong to the same family as plums, peaches and olives. They’re also full to the brim with vitamins, minerals, electrolytes and health-giving, friendly fats. Just like traditional yogurt this yogurt still supplies several key vitamins, minerals and live cultures – whilst also being dairy free. Its versatility means it can be used within a whole host of recipes due to its natural, creamy nature.
As we swap cow’s milk for coconut milk to douse our granola and use coconut oil for shiny, strong hair, it’s The Coconut Collaborative’s yogurt that is the new kid on the health-food block.
Sophie tells us more about her spicy, Thai-inspired recipe: “I’ve teamed up with The Coconut Collaborative to make an aromatic Thai roasted butternut squash and coconut soup that’s completely dairy free! This soup is full of flavour, and still deliciously rich and creamy.
“Coconut yogurt is so versatile and you can use it in so many ways. The coconut water in the yogurt is packed with electrolytes and minerals that help to aid digestion and boosts your metabolism. The coconut flesh itself is bursting with potassium and fatty acids that are used as energy and not stored as body fat.”
Thai Roasted Butternut Squash and Coconut Soup
What you’ll need:
1 medium sized butternut squash
2 small garlic cloves
Small knob of ginger – grated finely
1 tsp dried lemon grass
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1 tsp cayenne pepper
Handful of fresh coriander
2L vegetable stock (roughly)
350g The Coconut Collaborative yogurt
¼ – ½ lime – juiced
Salt and pepper to taste
To serve: optional*
Rice of choice – allow ½ cup per person
What to do:
1. Pre heat your oven to around 190°c. Slice your butternut squash in half (length ways), de-seed and then place flat onto a baking sheet; insides down. Put into the oven and roast for around 35-40 minutes.
2. Put your rice on as rice takes a little longer to cook; follow packet instructions for correct water to rice ratio.
3. Chop up your leeks and carrots. Sauté in some water with the garlic and ginger until a little softer. Add the ground coriander, cumin, turmeric, cayenne pepper, lemon grass and chilli. Continue to fry, adding a little more water if it starts to dry up.
4. Once this is fragrant and the carrots and leeks soft, add in your vegetable stock. Bring to the boil then allow to simmer for around 10 minutes; season with salt and pepper to taste.
5. Once your squash is done, remove from the oven and let it cool for a few moments. Scoop out the insides. They should be very soft so will easily come away from the skin.
6. Put into the pot with the stock and mix. Bring back to the boil and then add a squeeze of lime and the fresh coriander, season to taste.
7. Using a hand held blender, blitz your soup until thick and creamy. Add the coconut yoghurt and stir well.
8. To serve, ladle a good serving of the soup into a bowl, adding rice if desired. Top with some fresh coriander and any other seasonings.
*You could also add another dollop of coconut yoghurt on at the end to make it extra creamy.
Watch how it’s done