Recipes

In a large pot, fry off the garlic, onion and ginger in coconut oil. Then add in the rest of the ingredients and stock. Bring to the boil and then turn back to a simmer.

Once vegetables are mooshy and starting to disintegrate, remove the bay leaves and whiz up the soup.

Serve into a large bowl and drizzle over some coconut cream. Sprinkle on top a pinch of nori or dulse flakes, for added flavor and nutrition. J Yum Yum Yum!