Thyme + Lemon Myrtle Sunshine Soup

I’ve packed as much healing goodness into this recipe as possible to create a zesty yet creamy and sol-warming soup – perfect as we head into the colder months. By pairing the native Aussie herb, lemon myrtle, with Sol Ghee, this soup will boost your immune system and nourish you from the inside out. The best bit? This recipe makes enough curry paste for more than one soup, so pop the leftovers in your freezer and shine through winter!

Photography by  Phoebe McCreath

Photography by Phoebe McCreath

 

Serves: 2

Prep Time: 25 minutes

Cook Time: 30 minutes


Ingredients

1 tablespoon Sol Ghee

1 red onion, finely sliced

3 cups vegetable broth

Few sprigs of thyme

½ cup coconut cream

1–2 zucchinis, spiralised

200g enoki mushrooms

1 avocado to serve (optional)

Ghee + Lemon Myrtle Curry Paste

  • 2 tsp coriander, ground

  • 2 tsp cumin, ground

  • 2 tsp lemon myrtle, dried

  • 1–2 red chillies or to taste

  • 1 stalk lemongrass root and tip trimmed, then chopped

  • 4 cm piece ginger fresh, peeled and chopped

  • 3 cm piece turmeric fresh, peeled and chopped

  • 3 cloves garlic skins removed

  • 1 lime, zested and juiced

  • 6 green onions sliced

  • 2 tbsp Sol Ghee

  • 2 tbsp coconut cream

  • Sea salt and black pepper


Method

  1. Prepare the curry paste by combining all ingredients in a food processor or blender. Ensure all the components are blended, especially the lemongrass. Store in the fridge or freezer.

  2. To make the soup, heat a medium sized pot over a medium heat. Add in the ghee and onion and cook, stirring occasionally until slightly caramelised and softened. Add in three tablespoons of the prepared curry paste and let sizzle in the pot for about 5 minutes until fragrant and beginning to darken in colour slightly.

  3. Pour in the broth, and add in the thyme. Bring to the boil then let simmer, partially covered for 25–30 minutes.

  4. Stir in the coconut cream. Season to taste and plunge in the zucchini and mushrooms and leave to cook for 5 or so minutes. Serve in two bowls, top with a little avocado and extra spring onion!