A blender-friendly soup infused with the authentic sweet and spicy taste of Thai, anyone? This recipe has you covered. We recommend making a big batch of this Thai-rriffic Spicy Soup at the beginning of the week for a flavoursome ready-to-eat lunch worth dreaming about.

THAI-RRIFFIC SPICY SOUP

Dairy-free / Vegan
Serves 4

INGREDIENTS

• 300g roasted capsicum (from a jar)
• 1 large onion, roughly chopped
• 1 small red chilli, deseeded and roughly chopped
• 2 tsp minced garlic
• 2 tsp crushed ginger
• ¼ cup fresh coriander, plus extra for garnish
• 1 tbsp brown or coconut sugar, or sweetener of choice
• 400g tin whole tomatoes
• Salt and pepper, to taste
• 400ml tin coconut milk
• To serve, yoghurt or sour cream, chopped coriander, nuts

METHOD

1. Add all ingredients, except the coconut milk, to a large pot over medium heat. Bring to a boil then reduce to low-medium heat, cover with lid and cook for 30 minutes.
2. Remove from heat and stir through the coconut milk.
3. Let soup cool before adding to a blender. Blend until smooth and combined.
4. To serve, top with sour cream or yoghurt. We also add coriander and nuts for some texture and crunch – pumpkin seeds are also great for this.

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