Satay Vegetable Soup

In summer, I love a good salad. If done right they’re nourishing, filling and down right delicious. If done wrong, they’re boring, not that nutritious and an absolute pain to eat.

But what do you do when winter rolls around? Suddenly, no matter how many pomegranate seeds you pack in or how much avocado you add, a salad just won’t cut it. So how do you get your daily 5+ serves of veggies and still feel warmed and satisfied?



Ok, ok, I know what you’re probably thinking. It’s watery, it’s flavourless, I’m hungry an hour later… well then friends, you’re doing it all wrong. You have to try this satay vegetable soup. Source: Mum’s cookbook. Where nothing is referenced and everything is delicious.

To start off with, you’ll need:

1tsp peanut (or other) oil

1 large onion, sliced

4 cloves garlic, crushed

2tsp mild curry powder

1/2 cup crunchy peanut butter

2 TAB brown sugar

1/4 cup sweet chili sauce

2 TAB lemon juice

2x 425ml cans light coconut milk

1/2 cup vegetable stock

8 squash, quartered

1 red capsicum, chopped

1 green capsicum, chopped

2 carrots, sliced

1 bunch bok choy, sliced


Really, you can used whichever vegetables you have handy. Try green beans, broccoli, pumpkin, potato, it’s really up to you!


Heat your oil in a pan, then add onion, garlic and curry powder, and cook, stirring until onion is soft.


Add peanut butter, sugar, sweet chili sauce, lemon juice, coconut milk and stock. Bring to the boil


Add your veggies to the pan, starting with the hardest and cooking a little before adding the rest. Reserve the bok choy. Simmer, uncovered, for 10 minutes until all veggies are cooked.


Turn off the heat and stir through the bok choy. The remaining heat from the soup will wilt it.


There you go, Satay Vegetable Soup. Warming, nourishing and the perfect soup to get you through the colder months ahead.




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