Recipe from Linwoods in partnership with Dr. Hazel Wallace
Squash and Coconut Soup with Toasted Hemp Seeds
1 white onion, finely chopped
1 tbsp of coconut oil
1 tbsp of grated ginger
1/2 red chili, finely chopped
2 crushed garlic cloves
1 medium squash, peeled and chopped
1 can of coconut milk
500ml of fresh vegetable stock
2 tbsp of Linwoods hemp seeds
2 tbsp of pumpkin seeds
1 white onion, finely chopped
1 tbsp of coconut oil
1 tbsp of grated ginger
&12; red chili, finely chopped
2 crushed garlic cloves
1 medium squash, peeled and chopped
1 can of coconut milk
500ml of fresh vegetable stock
2 tbsp of Linwoods hemp seeds
2 tbsp of pumpkin seeds
Vegan Yoghurt to serve - optional
Method:
Heat the oil in a large lidded pot, allow it to melt then add the onion and a big pinch of salt, sautee for 7 minutes until golden. Add the garlic, ginger and chilli, stir for 30 seconds then add the squash and another pinch of salt, stir well then pour over the coconut milk and stock. Bring to the boil then reduce to a simmer, allow this to simmer for 40 minutes with the lid on.
While this is cooking toast the pumpkin and hemp seeds in a dry pan for a few minutes until golden, then leave to the side to cool.
Once the squash is cooked though, puree the soup until smooth. Pour into bowls and top with a swirl of yoghurt, if using, and scatter over the toasted seeds.
Vegan yoghurt to serve - optional