Reinvigorating vegetable soup serves 2 ingredients: -1 small red onion, peeled & chopped -3 cloves garlic, peeled & chopped -2 sticks of celery, chopped -1 carrot, peeled & diced -1 thumb-sized piece ginger, peeled & roughly chopped -1 courgette, halved & sliced into half-moons -1 x 400ml tin coconut milk -1 lime, juiced -drizzle of olive oil -pinch of sea salt 1.Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery, carrot and a pinch of salt. Mix well and cook for 5–10 minutes until soft. 2.When the vegetables are soft, add the ginger and courgette, mix well and cook for 5 minutes before adding the coconut milk and lime juice. Simmer for 10–15 minutes until the courgette is soft. 3.When the courgette is cooked, remove from the heat and blend until smooth — you can either use a hand blender or pour the soup into a powerful food blender and blitz. 4.Once smooth, pour the soup back into the pan and heat over medium heat. 5.Spoon into bowls and serve with your favourite toppings; we love a sprinkle of fresh coriander and coconut chips.