Chai Spiced Butternut Soup

Ingredients

How To Make

1. Place the oats and coconut milk in a medium sized pan over a medium heat and stir with a wooden spoon.
2. Bring up to a simmer for 4-5 minutes stirring constantly until you have a smooth and creamy porridge.
3. Remove from the heat, add the coconut nectar and squeeze the raspberries into the porridge. Stir well until the raspberries have broken down and the porridge turns a pale pink colour.
4. Spoon into a bowl and serve topped with fresh pomegranate segments and a few frozen raspberries.