Squash & Coconut Soup
THE GORGEOUS COLOUR OF THIS SOUP WHEN BLENDED IS AS APPEALING TO THE EYE AS THE FLAVOURS ARE TO THE TASTE-BUDS!
Vegan
4-6 servings
- 1 Tbsp coconut oil
- 2 tsp fresh grated ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp coriander
- ¼ tsp fennel seeds
- 600 g butternut (or other) squash, peeled, deseeded and chopped
- 50 g creamed coconut, roughly cut up
- 600 ml vegetable stock
- Salt and pepper
Heat the oil in a large pan and stir-fry the chopped squash and the grated ginger for 1-2 minutes. Add the other spices and cook very gently for a minute or two.
Now pour in the stock and the creamed coconut, bring to the boil, and cook gently with a lid on for 20 minutes. Add seasoning, blend and reheat before serving. (Add more water if it seems too thick.)
Rosie Marriott
Since retiring from teaching at Maharishi School in the Summer of 2016, Rosie, a talented cook, has been offering lunches to Maharishi School staff in her own home. Her food was so delicious that staff suggested she put her ideas into a collection of recipes. Rosie decided to do just that with this wonderful book and she is kindly and generously selling it to raise funds for Maharishi School.
The title of the book is ‘Easy & Tasty’ and the recipes are just that, easy and very tasty. Rosie hopes that the title of the cookbook is sufficient encouragement to all, whether you are an established vegetarian, or just want to try cooking the occasional meat-free meal. Many of the recipes are vegan or can be easily adapted for a vegan diet, and some are gluten-free. Buy Here
DISCLAIMER: The information in this document is presented for the sole purpose of imparting education on Maharishi AyurVeda and neither the information nor the products are intended to diagnose, treat, mitigate, cure, or prevent any disease. If you have a medical condition or are pregnant or lactating, please consult a health professional and it is recommended that you speak with your physician before making significant changes to your diet or routine.
