Well, it’s been a while since I posted, but today a conversation with some new vegan friends reminded me how valuable it is to share easy, economical recipes and show people how living as a vegan does not have to be difficult. It has been a challenging year this year, including 2 months recovery from surgery and a literal cooker meltdown leaving me with no oven, and cooking in an electric paella pan and slow cookers and a single ring camping stove. But that hasn’t changed how lovely my food is. A new vegan café has opened near me, serving excellent food – Canteen 18 in Swansea, but I still cook a lot at home.
Today, after enjoying Sunday Lunch with the Swansea Vegans at Canteen 18, I cycled home against the wind with one thought in mind – to cook up a delicious, warming soup ready for the rest of the week. This is a quick and easy recipe and makes good use of butternut squash, but you could use sweet potato, pumpkin or any gourd or squash you like.
What’s in it –
One onion, chopped.
Four cloves of garlic, chopped. (I love garlic, put in less if you aren’t that into it)
One large chilli, chopped.
A teaspoon of coconut oil
A tablespoon of ‘soup mix’ or lentils.
Two teaspoons vegetable stock powder
Half a teaspoon of smoked paprika
A large wedge of creamed coconut (the solid kind that comes in a block).
How to do it – Put the onion and garlic and coconut oil in the bottom of the pan (or slow cooker on high) and let them sweat for a while to bring out the sweetness. Add two pints of boiling water and the rest of the ingredients except the coconut. Simmer for about 40 minutes on a low heat, then grate or chop the coconut block and stir well, simmering for another 10 minutes. Then blend, and taste. Adjust the seasoning as you prefer.
It should make 4-5 servings, depending on how hungry you are!