INGREDIENTS:  (Serves 1)
1tsp Coconut Oil
½ Red Onion (60g)
2 Carrots (180g)
1 Garlic Clove
1 Celery Stick (60g)
1tsp Turmeric
1tsp Ground Coriander
1tsp Ground Ginger
1tsp Cumin
½tin Full Fat Coconut Milk (100ml)
¼ Vegetable Stock Cube
200ml Boiling Water
15g Feta (optional)


Place a sauce pan on a medium heat and add the coconut oil.
While the oil melts dice the onion and then add to the pan.
Next chop the carrots, garlic and celery, add them to the pan and stir occasionally until soft.
Once the vegetables are cooked add the four spices and cook for 2-3mins until they have toasted.
Meanwhile dissolve the stock cube in 200ml of water and stir through the coconut milk.
Add the liquid to the pan and leave to simmer for 5mins. Add a little salt and pepper if you wish.
Leave soup to cool a little and then pour into your blender. Blend for 30seconds or until smooth and creamy. Either ‘grab and go’ like we do with our AGE sport mini mixer or pour into a bowl and top with a little feta


MACROS: (Without feta)
Calories = 246kcal
Protein = 5.5g
Fat = 18.9g (Saturated fat = 9.8g)
Carbohydrates = 20.6g (Sugars = 16.9g)


To get yourself an AEG sport mini bender so you can enjoy your soup on the go, follow this link.

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