Serves 4
Prep time 30 minutes
A great soup that literally translated means “pepper water.” You can make it a hearty lunch by increasing the amount of rice in the bowl.
Ingredients
30ml vegetable oil
1 onion, diced
½ leek, diced
4 garlic cloves, finely chopped
2 carrots, diced
½ celeriac, diced
1 stick celery, diced
1 large apple, peeled & diced
Small piece of ginger, grated
300g canned tomatoes, chopped
15g curry powder
3g ground cumin
2g ground turmeric
2g ground cardamom
3g ground coriander
5g black onion seeds
50g tomato paste
25g mango chutney
200g seitan, diced
600ml vegetable stock
Salt
Cracked black pepper
180g cooked basmati rice
60g coconut cream
Method
In a pot heat the oil and add the onion, carrot, leek, celeriac and apple. Season with salt and stir. Cook until onion is translucent but without colour. Add the spices and cook for a couple of minutes. Add the tomato paste and cook, keep stirring and add the apple.
Pour over the vegetable stock and the chopped canned tomatoes; season with salt and black pepper.
Bring to the boil and reduce heat. Stir in the mango chutney and check seasoning, adjust if necessary.
Cook for 15 to 20 minutes. In a non-stick pan cook the seitan until golden brown.
Divide the rice between four bowls; ladle over the soup and finish with a dollop of coconut cream and optional fresh coconut shavings.
