Monday, 20 November 2017

From Spade to plate: vegetable soup and thai vegetable curry

Today’s soup was lovely but almost too simple to give the recipe.

Basically we chopped an onion and some ginger, June softened this in some oil.
Then we added the finely chopped, carrots, broccoli (florets as well as stalk) leek, potato and some finely chopped brussels sprouts.
Sweated the vegetables and then added vegetable stock. At the very end we put in a handful of vermicelli.(pasta) boiled it for another couple of minutes et Voila,this tasty soup was it was ready in no time.


The rice was cooked in a rice cooker with some salt this time. Felicia, showed us how to use this as she uses it all the time.

We steamed 2 medium sized butternut squashes (because I thought that would be enough for the 6 of us) you could use sweet potatoes instead. We cut up some brussels sprouts and added a handful of peas. (I suppose you can use any combination, even baby corn, beans etc) 


In a non stick pan we heated oil and added  a good table spoon of yellow curry paste and cooked for a minute to develop the flavour.
One fragrant we added a quarter of a tin of coconut milk and mixed it all through.

One done, we added the rest of the coconut milk, rinsed out the tin with 2 tbsp of water and added to the pan.
Then we added the butternut squash chunks, brussels and peas and a little salt to taste.
We simmered it for another 10 or so minutes.

Meanwhile we dry roasted a handful of cashew nuts. Once toasted, we put most into the coconut mixture, keeping behind a little as topping when we dish up.

We served the curry on a bed of rice and topped with cashew nuts and coriander leaves. MMM!


Very quick and easy but above all. VERY tasty.




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