Thyme + Lemon Myrtle Sunshine Soup
Prep Time: 25 minutes
Cook Time: 30 minutes
Recipe and Photo Credit: Liv Kaplan
- 1 tablespoon Sol Ghee
- 1 red onion, finely sliced
- 3 cups vegetable broth
- Few sprigs of thyme
- ½ cup coconut cream
- 1–2 zucchinis, spiralised
- 200g enoki mushrooms
- 1 avocado to serve (optional)
Ghee + Lemon Myrtle Curry Paste
- 2 tsp coriander, ground
- 2 tsp cumin, ground
- 2 tsp lemon myrtle, dried
- 1–2 red chillies or to taste
- 1 stalk lemongrass root and tip trimmed, then chopped
- 4 cm piece ginger fresh, peeled and chopped
- 3 cm piece turmeric fresh, peeled and chopped
- 3 cloves garlic skins removed
- 1 lime, zested and juiced
- 6 green onions sliced
- 2 tbsp Sol Ghee
- 2 tbsp coconut cream
- Sea salt and black pepper
Recipe and Photo Credit: Liv Kaplan
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Prepare the curry paste by combining all ingredients in a food processor or blender. Ensure all the components are blended, especially the lemongrass. Store in the fridge or freezer.
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To make the soup, heat a medium sized pot over a medium heat. Add in the ghee and onion and cook, stirring occasionally until slightly caramelised and softened. Add in three tablespoons of the prepared curry paste and let sizzle in the pot for about 5 minutes until fragrant and beginning to darken in colour slightly.
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Pour in the broth, and add in the thyme. Bring to the boil then let simmer, partially covered for 25–30 minutes.
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Stir in the coconut cream. Season to taste and plunge in the zucchini and mushrooms and leave to cook for 5 or so minutes. Serve in two bowls, top with a little avocado and extra spring onion!
This recipe first appeared on the Liv Kaplan Website. Recipe by Liv Kaplan