Sweet Potato, Coconut, & Lime Soup

A soup I’ve had (and made) many a time at my work! It’s super creamy, a little bit sweet, and has a nice tang from the limes. Very easy to make, too! Served with a little sprig of coriander (if you like coriander, that is), it’s lovely and fresh.

Serves: 6-8
Prep time: ~45 minutes
Gluten-free

Ingredients:

  • 1 large onion, peeled and diced.
  • 2 cloves garlic, peeled and diced.
  • 1 tbsp ginger, peeled and diced.
  • 1 tbsp coconut oil.
  • salt.
  • pepper.
  • 2 large sweet potatoes, peeled and chopped.
  • 2 carrots, peeled and chopped.
  • 2 cans coconut milk.
  • 4 cups vegetable stock.
  • zest and juice of 2 limes (add more if you want it super limey!).
  • 1 small bunch coriander (also called cilantro), finely chopped,plus more for garnish (optional).

Cooking Instructions:

In a large pot over medium heat, add the coconut oil, and once it’s hot, the onion, garlic, and ginger. Place the lid on and fry, stirring occasionally, for about 5 minutes, until everything becomes soft and fragrant.

Next, add in the sweet potatoes and the carrots, and cook them for a few minutes with the lid on, just until they start to soften a little bit. Season well with salt and pepper, then add in the coconut milk and the vegetable stock. Bring the whole thing up to a boil, then reduce the heat slightly and allow to simmer for at least 15 minutes.

Once the vegetables are soft enough that you can break them up with a fork, puree the soup until smooth. Add in the lime juice, zest, and coriander, and season with salt and pepper to taste. Garnish with a leaf or two just before serving, and enjoy!

 

 

Mango and Red Cabbage Coleslaw

Coleslaw, at least the traditional creamy kind with mayonnaise, isn’t my favourite. But throw in some fresh fruit and dress it up with a vinaigrette instead, and I’m in heaven! This particular variety uses mango, green apple, red cabbage, and carrots.

Use as much or as little of the dressing as you like.

Raw
Gluten-free
Serves 6-8
Prep time: ~20 minutes.

Ingredients:

  • 1 large ripe mango.
  • 1 head red cabbage
  • 2 large carrots, peeled if desired.
  • 1 red onion.
  • 2 green apples.
  • 1 large handful fresh mint.
  • 1 large handful fresh coriander.
  • 1 lime, juiced.
  • 1/3 cup lemon juice.
  • 2/3 cup olive oil.
  • 1 tbsp whole grain mustard.
  • 2 tbsp maple syrup.
  • 1 clove garlic.
  • 1 piece fresh ginger, about 2 cm square, peeled.

 

Cooking Instructions:

To make the dressing, place the ginger, garlic, salt, pepper, lemon juice, mustard, and maple syrup into a food processor/blender/use an immersion blender, and blend until combined.

Slowly stream in the olive oil until nicely emulsified. If you don’t feel like doing that, just do it by hand in a bowl.

Set the dressing aside. Slice the mango and the apple into thin strips. Use either a grater or a mandoline to shred the cabbage, red onion, and carrots. Chop the coriander and mint very finely.

Mix all of the vegetables in a large bowl, and add in the lime juice. Pour in the dressing and toss it all together.

Let sit in the fridge for a little while to let all the flavours mingle together, then serve!