Spiced Mango Soup Recipe with Lemongrass and Cinnamon Essential Oil
With a pinch of heat from chilies, richness from coconut cream, and a punch of flavour from Young Living Lemongrass essential oil and cinnamon essential oil. This fresh and bright vegetarian soup recipe is a delicious first course for a Thai-inspired meal. A quick-prep, easy dinner idea for busy weeknights.
Spiced Thai Mango Soup Recipe with Lemongrass & Cinnamon Essential Oil
2 tablespoons butter or unrefined coconut oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 large ripe mangoes, peeled and diced
1 litre vegetable broth
1 chili pepper, seeded and minced
1 bunch coriander, stems removed
4 tablespoons coconut cream, whipped
Pinch of white pepper
Pinch of salt
In a large saucepan over medium heat, melt butter or coconut oil. Add onions and sauté until translucent. Add minced garlic and sauté until aromatic. Add diced ripe mangoes, vegetable broth, and chilli pepper. Reduce heat and let simmer for 15–20 minutes. Whip coconut cream; set aside. Pour broth mixture into a blender and puree until soup-like. Add coriander then blend again and pour back into saucepan. Add essential oils to the whipped coconut cream. Gently stir the cream into the soup. Add salt and pepper. Serve and garnish with fresh coriander.
Where to Buy Food Grade Essential Oils in Australia?
Which Essential Oils can be used with Food?
See a full list of 35 food grade essential oils in Australia here.