Heat the oil in a pot over medium-low heat.
2 tablespoon Oil
Once the oil is hot, sauté onion, carrot, potato, garlic and ginger for 5-7 minutes or until the onion turns soft and translucent.
132 gms (or) 1cup (or) 1 large Onion, 1 Teaspoon (or) 2 cloves Garlic, 175 gms (or) 1 cup (or) 2 medium Potatoes, 75 gms (or) ½ cup (or) 2 medium size Carrots, 1 Teaspoon (or) ½ inch Ginger
Add the diced celery, squash, cauliflower florets and cook for 10 minutes until the vegetables start to soften.
87 gms (or) ½ cup Celery, 117 gms (or) ¾ cup Butternut Squash, 70 gms (or) ½cup Cauliflower flrets
Add the green peas, salt, pepper, ground cumin, flour and mix well.
49 gms (or) ⅓ cup Frozen Green Peas, Salt, Pepper, 1 Teaspoon Ground Cumin (Cumin Powder), 1 Tablespoon Plain Flour (Self-Raising Flour)
Now add vegetable stock and mix well.
400ml (or) 1 ⅔ cups Vegetable Stock
Close the pot with a lid and simmer for 10 minutes.
After 10 minutes, take the lid off the pot. Stir in the coconut milk and continue boiling for a couple of minutes.
400 ml (or) 1 ⅔ cups Coconut Milk
Finally, add the chopped coriander.
handful Coriander
Enjoy the delicious piping hot vegan vegetable soup with bread or any side dish of your choice.