Marigold ingredients

Serves 10
1 small onion, peeled and chopped
4 tablespoons of sunflower oil
2 large cucumbers, peeled, seeded and chopped
2 cloves of garlic, peeled and chopped
600ml/2.5 cups of boiling water with
1 tablespoon of gluten free vegetable stock (bouillon) powder
spring onions (scallions), trimmed and chopped
red chillies, seeded and chopped
lemon grass stalks, chopped
800ml/3.3 cups of canned coconut milk
The grated rind and juice of 2 limes
Salt and freshly ground black pepper
200ml/0.75 cup of coconut cream
2 tablespoons of chopped coriander (cilantro) leaves

Cook the onion in half the oil for 5 minutes. Add the cucumbers and garlic and gently cook for 2 minutes.
Add the water and stock (bouillon) powder. Simmer for 15 minutes; cool and liquidize.
Wash the pan and heat the remaining oil. Cook the spring onions (scallions), chillies and lemon grass over a medium heat for 2 minutes.
Stir in the cucumber liquid and add the coconut milk, grated rind and juice of 2 limes. Season to taste with salt and freshly ground black pepper.
Heat through gently for 5 minutes. Allow to cool and then chill until needed.
Stir in the coconut cream to taste, and serve in cold bowls with a sprinkling of chopped coriander (cilantro).

From The Gluten, Wheat & Dairy Free Cookbook, by Antoinette Savill. She includes Marigold yeast-free and gluten-free vegetable stock (bouillon) powder in her list of staple ingredients to stock in your kitchen.