Recipe: Thai winter soup [vegan]
This recipe started life as a curry in the offing, but then it was snowing outside and I thought what better than a really warming and wholesome winter soup. There is a time and a place for a delicate consommé or a light vichyssoise—make no mistake, this is not it—this is a soup that will warm you to the core (or knock your socks off depending on how hot you like it!) this is a rich, creamy, filling soup designed for winter—and did I mention its completely vegan and great for using up leftovers! Serve with hunks of crusty bread and garnish with a sprinkle of coriander, a swirl of coconut milk and a wedge of lime.
Ingredients (easily serves 4):
1/2 butternut squash 1/2 cauliflower 2 potatoes 1 large onion 400ml coconut milk 3 inches of stem ginger, peeled 1 x large red chilli, deseeded Juice and zest of a lime 4 cloves garlic 3 sticks of lemon grass 1 handful of coriander A couple of kaffir lime leaves (if you can get them)
Method:
1. First make your curry paste. In a blender, whizz the chilli, ginger, garlic cloves, onion, lemon grass (see tips) and coriander to a paste. (And lime leaves if you can find them.)
2. In a large saucepan, heat a tablespoon of oil and add the paste. Cook for a couple of minutes.
3. Dice the butternut squash roughly, and add to the saucepan.
4. Peel and roughly chop the potatoes and boil in some lightly salted water with the cauliflower until tender. Once cooked transfer the vegetables to the saucepan with the butternut squash. Reserve the cooking liquid.
5. Now add the coconut milk, taste and season accordingly.
6. The soup can now be blended and returned to the saucepan. Then add enough of the cooking liquid from the potatoes and cauliflower to thin it out to your liking. Tip: To make the most of lemon grass, hit the stalks onto the counter very firmly or whack with a rolling pin before you blend them, this will ‘wake up’ the oils that make them smell so amazing. You should also remove the top couple of inches, since they are very tough The peelings from the potatoes, butternut and ginger, and the stalks from the coriander should not be wasted—they can all be added to the cooking water for the potatoes and cauliflower to enhance the flavour of the broth.