Seafood Coconut Soup With Plantain Bruschetta and Ginger Pesto

Ingredients

• 2 1/2 cups Coconut milk
• 1 Red bell pepper (chopped)
• 3 Large cucumbers (peeled & sliced)
• 3/4 cup Red Onion (chopped)
• 1 tsp Red thai chili (sliced) seeded
• 1/2 tbsp Coriander seed (crushed)
• 3 tbsp Seafood stock
• 1/2 oz Smoked Salmon
• 5 Fresh coriander leaves (cilantro) (*for garnish)
• 5 Patted sea scallops
• sea salt & pepper (to taste)
• 4 tbsp Extra virgin olive oil
• 1 cup Nutritional yeast
• 1 1/2 cups Green olives (de-stoned)
• 1 1/4 cup Toasted hazelnut
• 1/4 cup Toasted cahews
• 1 1/2 cup Basil (chopped)
• 4 tbsp Chive (chopped)
• 3 tbsp Dill (chopped)
• 2 1/2 tbsp peeled ginger root
• 1/4 cup Extra virgin coconut oil
• sea salt & pepper (to taste)
• 2 Plantains (sliced long)

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