COCONUT AND LEMONGRASS SOUP

RECIPES

Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.

1 tsp coconut oil

1 can coconut milk, full fat

3 cups water

2 tbsp vegetable stock

1 yellow onion, diced

1/2 bunch spring onions, diced

4 cloves garlic, minced

1 large thumb of ginger, peeled and finely diced

¼ cup tamari

2 carrots, peeled and chopped into coins

10 mushrooms, sliced

2 cups of spinach leaves and beansprouts

1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour

1 lime

1. Heat the coconut oil in a pot over a medium heat.
2. Dice the spring onion, yellow onion and garlic then add to the pot.
3. Add the lemongrass stalk, minced ginger and chopped carrots and cook until soft.
4. Once fragrant add the water, coconut milk, tamari and vegetable stock and bring to the boil.
5. Once boiling, add the spinach and beansprouts and any other desired vegetables and reduce to a simmer for 15-20 minutes before serving.