Coconut milk and curried vegetable soup recipe

For 4 people as a starter or serve with chicken sandwiches to make this into a main course.

• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 teaspoon ginger puree (in Switzerland it can be bought in little pots in the Coop)
• 1 carrot, 1/4 celeriac or 1 potato or both – cut into small pieces. Or smuggle in whichever are not their favourite veggies!
• A squirt of tomato puree
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt & pepper & curry powder, or more to your or your family’s taste
• 1 tin (c 400ml) coconut milk
• 1 tin water (more or less depending on desired thickness of the soup)

Put a teaspoon of oil into a pan on a medium high heat, when hot, add the vegetables. After 2 minutes, add rest of the ingredients. Bring to a boil, then simmer with the lid on the pan for 30 minutes, or until the vegetables are cooked. At the end you can add a small handful of other vegetables such as frozen minestrone or whichever green vegetable gets the top vote in your household, and cook for 5 – 10 minutes before serving.