Potato and coconut soup

Today’s lunch went like this…

1 sliced carrot, into small sticks

1 cup of sugar snap peas chopped into 3

1 cup of mangetout chopped into 3

2 tblsp of frozen sweetcorn

2 tblsp of frozen peas

1 crushed garlic

3 spring onions chopped

4 baby potatoes

1/2 a tsp of turmeric

1/4 tsp of ground coriander

35 grinds of Schwart’s Chilli and Ginger

1 drop of doTerra Lemon Grass Essential Oil

1 can of coconut milk

1 tablespoon of coconut oil

Melt the coconut oil on a medium heat, add the crushed garlic, turmeric and dried coriander and cook for a couple of minutes.

The add the vegetables, cook for a couple of minutes.

Add the coconut milk, make sure it’s all mixed in, then add the Essential Oil be careful not to add more than one drop otherwise it’s too strong.

Add a lid, drop the heat down to medium to low, and cook for 40 minutes until the carrot and potato are soft.

Simple soup for a great lunch.