Here’s a healthy and tempting soup dish that is sure to become a family favorite to savor on a gentle spring day.

Thai Ginger Soup

2 cups water
1/2 cup coconut milk powder (can be found at your local health food store)
*1 1/2 vegetarian stock cube
1 carrot
1 small stalk of celery
1 spring onion, roots included
1 2-inch slice of zucchini
1 small slice of bell pepper
1 medium slice of cabbage
1 small slice of lime
1/4 medium-sized apple
1/2 clove of garlic
1 small slice of ginger
1 small slice of red chili to taste
1/3 cup cashew nuts
1/4 cup fresh coriander

*Check the monosodium glutamate (MSG) content and choose the one with the lowest level.

Put water, coconut milk powder and the vegetarian stock cube in a blender and blend for 30 seconds on low. Then add the carrot, celery, onion, zucchini, bell pepper, cabbage, lime, apple, garlic, ginger, red chili, cashew nuts and coriander and blend together all ingredients on high speed for three minutes. This soup is so tasty that you can serve it either hot or cold depending on your preference. Simply heat the soup in the microwave or chill in the fridge before serving.

All that is left is for you to enjoy the wholesome and delicious flavor of your soup with your family and friends.