Thai Ginger Soup with Cashews
Ginger and chili lend a zesty flavor to this soup, while cashews give it a hearty creaminess.
Ingredients
- 480 ml (2 cups) water
- 100 g (1 medium) carrot, halved
- 100 g (1 cup) cabbage, chopped
- 100 g (1 stalk) celery stalk, halved
- 140 g (1 medium) red bell pepper, seeded
- 150 g (1 small) zucchini, cubed
- 10 g (1 ) green onion
- 15 g (1 ) slice lime, 1/4" thick
- (1 ) garlic clove, peeled
- (1 Tablespoon) fresh ginger root
- (1 ) red chili pepper
- 125 g (1 cup) cashews
- (1 Tablespoon) fresh cilantro leaves
- (1 teaspoon) honey, optional
- (1 ) vegetable bouillon cube
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chili pepper out of the soup.
Ingredients
- 480 ml (2 cups) water
- 100 g (1 Tablespoon) carrot, halved
- 100 g (1 cup) cabbage, chopped
- 100 g (1 Tablespoon) celery stalk, halved
- 140 g (1 Tablespoon) red bell pepper
- 150 g (1 Tablespoon) zucchini, cubed
- 10 g (1 Tablespoon) green onion
- 15 g (1 slice) lime
- Tablespoon (½ Tablespoon) clove
- Tablespoon (1 Tablespoon) fresh ginger root
- Tablespoon (1 Tablespoon) chili pepper
- 125 g (1 cup) cashews
- Tablespoon (1 Tablespoon) fresh cilantro leaves
- Tablespoon (1 teaspoon) honey, optional
- Tablespoon (1 Tablespoon) bouillon cube
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes from the vented lid. Serve immediately.
Chef's Notes
Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chili pepper out of the soup.
Ingredients
- 240 ml (1 cup) water
- 50 g (½ medium) carrot, halved
- 50 g (½ cup) cabbage, chopped
- 50 g (½ stalk) celery stalk, halved
- 70 g (½ medium) red bell pepper, seeded
- 75 g (½ small) zucchini, cubed
- 5 g (½ ) green onion
- 7 g (1 ) slice lime, 1/8" thick
- (½ ) garlic clove, peeled
- (½ Tablespoon) fresh ginger root
- (½ ) red chili pepper, seeded
- 60 g (½ cup) cashews
- (½ Tablespoon) fresh cilantro leaves
- (½ teaspoon) honey, optional
- (½ ) vegetable bouillon cube
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
Chef's Notes
Add 1/2 cup (120ml) of coconut milk at the end of the blending cycle to give the soup a richer flavor. If you do not like spicy food, you may leave the chili pepper out of the soup.
