Thyme and Ginger Comfort Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the coconut oil in a large saucepan over a medium heat. Add the garlic and ginger and saute for 2 minutes until lightly browned, then add the spice blend, potatoes, carrots, sun-dried tomatoes, bunch of thyme and bay leaf, stirring for a few minutes to marry the flavours in the oil.

Step 2

Pour in 1 litre of the boiling water, cover and simmer for 20 minutes until the potatoes and carrots are soft . Take off the heat, remove the thyme bunch and bay leaf and add the spinach and the remaining 200ml water. Cover and cook for a further 2 minutes to wilt the greens.

Step 3

Serve the soup as a consomme or blend the ingredients with a stick blender until the soup has a smooth consistency.

Step 4

Divide the soup among bowls and garnish with a dash of the ras el hanout spice, some freshly grated ginger and extra thyme leaves.

Step 5

VARIATION

Step 6

+ Swap the carrots and potatoes for peeled butternut squash, parsnips or swede, or a combination .

Step 7

TIPS

Step 8

+ Avoid seasoning the dish, as the dry sun-dried tomatoes tend to be quite salty. + If you can’t source dry sun-dried tomatoes , use fresh tomatoes instead.

Step 9

+ Ras el hanout is easy to find in most supermarkets . It’s a wonderful North

Step 10

African spice blend made with cinnamon, cardamom and coriander.