Ginger Coconut Jamaican Soup
I love this soup, I could happily eat it every week. When the chills of winter set in it is the perfect antidote to any cravings you may have for summer time. Not everyone with IC can tolerate ginger, as it is a strong spice (as is the fresh root, which is used here), so it can be left out or 1 tbsp of powdered ginger can be used instead. It changes the flavour, but the soup will still be delicious.
Creamed coconut and coconut milk (which are not the same) can be found at most large grocery stores, Asian markets and health food stores. Read the labels well and look for ones which are organic and/or free or preservatives and fillers.
If you wanted to turn this soup into a meal in a dish, add some cooked and cubed chicken, turkey (great for Boxing Day leftovers), lean pork, tofu (if your bladder can handle it), potatoes or other vegetables.
Ginger Coconut Jamaican Soup
2 inch (5cm) piece of fresh ginger root, peeled and finely sliced
1 large onion, peeled and finely sliced (or equal amounts of green onions/scallions)
3 garlic cloves, peeled and finely diced
4 ½ cups (1100ml/2 pints) of vegetable stock (preferably homemade or organic)
¼ tsp ground allspice
½ tsp soy sauce (optional)
1/3 cup of creamed coconut grated
1/3 cup of coconut milk
Spring onions or a few toasted cashews to garnish the finished soup with
In a large frying pan over low heat add the oil and gently fry the onion, ginger and garlic until they are soft (about 5 minutes do not let the garlic brown).
Next transfer the onion mix to a soup pot and all in the remaining ingredients, except for the coconut milk. Cover and bring the pot to a boil, stirring occasionally. Reduce the heat by half and simmer, covered, for 20 minutes, stirring frequently.
Add in the coconut milk and stir well to combine everything. Remove from the heat and pour into a blender (in batches, if need be). Blitz in the blender until the soup is smooth. Return to the pot and quickly rewarm, if need be, before serving. Garnish each bowl with a few pieces of green onion and/or some toasted cashews and serve at once. Leftovers will keep for two days, well covered in the fridge.
Serves 5-6 people