Vegan | Gluten Free  | Serves 1

Prep 4 mins  Cook 6 mins  Total 10 mins

Ingredients

  • 3 tbsp diced potatoes (they should be around 1/4-inch cubes)
  • 3 tablespoons chopped kale
  • 2 baby carrots, thinly sliced
  • 2 tablespoons corn
  • 1/2 cup (120ml) vegetable broth
  • 1/4 cup (60g) pumpkin puree (NOT pumpkin pie puree)
  • 1/3 cup (80ml) unsweetened soy milk
  • 2 teaspoons to 1 TBS maple syrup (depending on your taste)
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt, add more if necessary
  • 1/8 teaspoon granulated garlic
  • pinch of cayenne powder
  • cashew cream for topping (optional)
  • chopped chives for topping (optional)

Instructions
  1. Place potatoes, kale carrots, and corn in a microwave-safe mug. Pour in the vegetable broth. Cover mug with microwave-safe plastic wrap and poke a few holes on it with a knife.
  2. Place mug on a plate. With your microwave at medium-high powder, microwave the vegetables for 1 minute 30 seconds. The power output of my microwave is calibrated from numbers 1 to 10, and I set it to 7 for this step. Take mug out of the microwave and stir the vegetables a little. Microwave for another 45 seconds.
  3. Take mug out and let it sit and stir in the pumpkin, soy milk, curry, salt, garlic, and cayenne. Alternatively, you can stir the remaining ingredients in a separate bowl and then pour it into the mug. Cover the mug with plastic wrap again.
  4. With the microwave at a lower power setting (5/10 in my microwave), cook the soup for 1 minute. Take soup out and give everything a stir so that the vegetables cook evenly. Repeat this step 2 more times. Let the soup rest for 2 minutes before eating. This allows the vegetables to finish cooking. Top with cashew cream and chives if you like.


Notes
1. Make sure to use microwave-safe mugs and plastic wrap for this. 
2. It’s crucial to stir the vegetables in between microwave blasts so that the vegetables cook evenly.
3. If you find that the soup is overflowing before it is done, cook the soup at a lower power setting. All microwaves are different, so you may need to tinker with the power settings to get the right temperature.
4. To make cashew cream, soak 1/2 cup of cashews in water overnight. Drain water. Blend soaked cashews with another 1/2 cup water until smooth.


Author
 Lisa Lin