Ryan’s Thai-style soup

The first soup I ever made was this one. I really enjoyed creating the recipe for it in my head and at the end of the week, gathering all ingredients together and hoping for the best. Thankfully, it turned out absolutely amazing! I especially loved how the carrot and ginger complemented each other, and how the fresh parsley lingered after every spoonful.

Ingredients

• Butternut squash (helps fight inflammation)
• 3 x Carrot  (see above)
• 1 x Yellow pepper (Vitamin C)
• 2 x Garlic cloves (helps strengthen the immune system)
• Ginger (has powerful anti-inflammatory oils)
• Tin of low-fat coconut milk (fights bacteria, viruses, and fungi)
• Fresh parsley (supports healthy kidneys and bladder)
• Table salt and pepper
• Ryvita multigrain crackerbread (optional)

Utensils

• A hand blender
• A large pot
• Cutlery

Method

• Dice up the butternut squash into small cubes.
• Wash three carrots and chop up finely.
• Chop up one yellow pepper, making sure to remove seeds.
• Crush and chop up two garlic cloves.
• Chop up the ginger into five or six thin slices and slice up even more.
• Add all of the above ingredients into a large pot and cover with some water (your soup will be thick or watery depending on how much you pour in; If you want it thick, barely cover the top layer of vegetables with water and if you want it watery, pour the water another few centimetres past the top layer of vegetables).
• Bring the water to the boil and keep the pot over medium heat for roughly twenty more minutes.
• Make sure all veggies are tender by piercing them with a knife or fork.
• Add the tin of coconut milk and a handful of fresh parsley once the veggies have cooked through.
• Blend up all ingredients into a creamy consistency.
• Add some salt and pepper and serve with some multigrain Ryvita (optional).