• Soup

  • Difficulty: Moderate

  • © The Vegetarian Society

Ginger & Coconut Soup

  • Serves 4

  • Preparation 10 mins

Ginger & Coconut Soup
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 1 tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, crushed
  • 5cm piece root ginger, peeled and finely chopped
  • 75g creamed coconut, grated
  • 1100ml vegetable bouillon stock
  • ¼ tsp ground allspice
  • 1 tsp soy sauce
  • Dash tabasco sauce
  • 50ml coconut milk
  • Salt and freshly ground black pepper
To serve
  • Finely sliced red onion rings or spring onions
  • Paprika


  1. Heat the oil in a large frying pan on a low heat & fry the onion, garlic & ginger until soft.
  2. Add the remaining ingredients, except the coconut milk, and stir well.
  3. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally.
  4. Stir in the coconut milk and mix well.
  5. Leave to cool, then liquidise until smooth.
  6. Reheat to serve and garnish with slices of red/spring onion and a sprinkle of paprika.

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