Here is a soup that will fill you up and warm the body in no time. After some time off for a family reunion and then being away hillwalking earlier today I returned home to a few random ingredients left lying about the house but no fear there is always something to put together to make a fortifying meal. Such as this Thai soup made from hazelnut milk! Instead of coconut milk. But it’s ok as hazelnut has many benefits and that sweet flavour too!
HAZELNUT MILK is an amazing plant-based alternative to dairy milk. Neither as common or popular as almond, hazelnut milk possesses several health-boosting properties:
all hazelnut milk is naturally gluten-, lactose-, and soy-free
it is low in calories, containing no cholesterol or saturated fat
it is a good source of vitamins B1, B2 and B6 which are all essential in blood formation and mental health
hazelnuts are also an excellent source of the antioxidant vitamin E which promotes healthy hair and skin, as well as boosting the health of the heart muscles
hazelnuts help to prevent anaemia, cancer and heart-disease
rich in folic acid, which is important for growing babies and adults, this helps to produce red blood cells and transport oxygen around the body
hazelnuts also provides the body with proteins
it is rich in plant-based omega-3 fatty acid ALA, which has been proven to help keep cholesterol and blood pressure in check
the milk is very versatile can be used just as dairy milk in cooking or drunk plain or with cereal or a hot beverage.
it doesn’t taste anything like dairy milk, offering a nutty flavour that is stronger than almond milk!
Without further ado here is the recipe :
1 pint of hazelnut milk
2 cups of water
1 vegan and gluten free vegetable stock cube
2 spoons of Thai green curry paste
2 carrots sliced
2 small heads of broccoli broken down into small stems
4 small sweet red peppers sliced
2 potatoes cubed
1 cup of coconut cream
Handful of chopped coriander
2 bay or kaffir lime leaves
Sprinkle of salt and pepper
And a drizzle of tamari sauce
Place all ingredients in a saucepan with the paste and on high heat for about 5 minutes stirring with a spoon of coconut oil lightly frying off the quick marinated veg then add the hazelnut milk, coconut cream and water and let slowly cook for about 30-40 minutes.