Vegetarian recipe for Butternut Soup with coconut milk – creamy, healthy and delicious

1Tbs coconut oil or any other oil of your choice
1 large onion, diced
1kg butternut, diced (butternut is actually not recommended by many on the Candida diet as it has a high sugar content – you may replaced this with pumpkin. To make this recipe Banting, use pumpkin)
1 litre water
1 cinnamon stick
3 Chai teabags (I used Yogi Chai)
2 cardamom pods
1/4 tsp ground coriander
1/4 tsp ground cumin
Salt to taste
200ml – 300ml coconut milk (reserve some for garnish)
Toasted Chia seeds for garnish (optional)
Crispy onion bits for garnish (optional)

How to
Fry onion in a large pot until translucent

Add diced butternut to the onion and cover with water

Throw in the cinnamon stick, teabag and spices

Bring to the boil

Simmer on low heat for about 45mins to an hour until the butternut has become soft and puree-like – this is a slow process and must be filled with love 🙂

Add salt during this stage and keep tasting as the flavours develop

Blend soup until smooth (in a blender or with a handheld mixer)

Return soup to pot and stir in the coconut milk, slowly, you don’t want to overpower the gentle spicy flavours that are in the soup – tasting as you go until you are happy with the flavour

Toast some Chai seeds for a few seconds (you can find these at a health shop)

Make some crispy onion bits by baking in a low oven until golden and crisp

Serve the soup with a flourish of reserved coconut milk and a sprinkle of Chia seeds and crispy onion bits

Recipe provided by Sweet Like Candi(da) food blog – tales of a sugar free and gluten free lifestyle.

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