Tuesday, 10 June 2014

Recipe - super easy Thai red curry soup (veggie)

It's a cold wet drizzly day here today and as I was working from home I thought it was time to put the slow cooker on. I decided to make a batch of soup, had a read through my recipe books, couldn't find anything I felt like so made one up ! LOL I was happy for it to be a freezer meal or lunch for tomorrow if it tasted ok. Fortunately my experiment was a roaring success and after a taste test by the family, the menfolk have decided they would just like soup and toast for dinner. SCORE!

I made this one in the slow cooker, but you could just as easily do it on the stove or in a pressure cooker. If you are not a fan of spicy foods then halve the amount of curry paste- this is not screamingly hot but does pack a warming punch :)

You will need:
1/2 butternut punpkin (or whatever pumpkin you like!)
1 large piece of sweet potato
4 stalks of celery
I'm sure you could add other veg if you wished!
1 400g can of chick peas
4-6 cups of vegetable stock
150ml coconut cream (I used the full fat version as it is a small amount in a big batch of soup, but feel free to use fat reduced if you are watching calories more closely)
2 tsps ground coriander
2 tsps ground cumin
2 tsps ground cinnamon
2 tablespoons Thai red curry paste (Indian tandoori paste would work fine too)
Fresh coriander (cilantro) or parsley and a dollop of Greek yoghurt to serve

Peel and roughly chop your root veggies, dice the celery, drain the chick peas and pop it all in the slow cooker (or in a heavy based pot on the stove). Add dry spices, curry paste, stock and give it a stir. Feel free to add extra stock / water depending on the size of your pot.

Simmer until vegetables are soft. I cooked for 3 hours in the slow cooker, but probably 40 minutes on the stove would give you the same result. Whizz with a stick blender or food processor until a smooth consistency then add coconut milk to blend and return to the heat until warmed through.

Serve hot with a dollop of Greek yoghurt, some chopped fresh coriander, black pepper and some crusty grainy low GI bread.  Guaranteed to warm your soul!

Lyndal @ Lean Green and Healthy