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Ginger & Coriander Soup

Updated: May 1

A spicy, tangy soup which can be made as vegan or with a ham stock

Originally this is a soup I made after cooking a smoked ham hock to remove the salt. However, it can easily be adapted to a vegan meal by omitting the ham (duh) and adding miso paste

INGREDIENTS

celery

leek

onion

carrots

smoked ham hock (optional)

2 bunches of coriander

chilli

ginger

miso paste (if you're not using meat)

Watch the video


METHOD

  • Scrub the carrots, peel the onion and remove the outer leaves and any woody ends from the leek - this depends on how old it is, or when you picked it

  • Coarsely chop the onions, celery, leeks and carrots

  • Fry them in a little oil in a pan big enough to take the ham hock if you're using it

  • When they're softened, add the ham hock and cover in water - it will take a lot of water, depending on the size

  • Vegan alternative, you'll need a lot less water, and add 2-3 teaspoons of miso paste - this will also mean you don't need salt

  • Cook for 3 hours, skimming any froth that sits on the surface

  • Vegan alternative - an hour will do it. Although many folk say cooking veg removes the necessity to cook for a long time, the miso will infuse better, and if you cook things gently enough, taste does improve over time

  • Remove the ham - maybe doing a roast

  • Add finely chopped coriander, chilli and ginger

  • Blitz or blend

  • Cook for another 30 minutes to 1 hour. Taste and see whether you want to add some ground coriander too

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