A super fast butternut soup with Thai spices topped with Lime scented crispy kale

November 19, 2009

I’m just in from work and boy it’s been a hell of a day. More computer problems(don’t even ask!), driving rain and wind that meant I just had to leave the bike at the office and blag a lift home. When I got in I wanted something very easy and very fast (Paul came in after me and he had cycled against the wind all the way from Smithfield and could barely speak he was so cold and hungry). Yesterday morning in yet another attempt to get organised I peeled and chopped a pumpkin which I then completely forgot about when making dinner last night (urgghhh!) so this was definitely on the menu. I made the simplest soup by combining my prepared pumpkin (oh, organisation!)with a tin of coconut milk, vegetable stock and a little red curry paste. Yep, that was pretty much it but then at the last minute I had yearning for a bit of crunch and noticed this week’s Kale. Hmmm.. Kale, as you know can be tough so I took about half the head destalked it then quickly tossed it in hot oil, added a spritz of Lime and suddenly dinner seemed more complete. To serve I left a bowl of precooked brown rice on the table and everyone added their own. The rice is my one actual successful attempt to get organised – I cook up about a kilo at the beginning of the week and use it to complete any number of meals during the busy week. In this case it made a bowl of soup a complete meal. I thought Dan (5)would find it too spicy but he loved it and we were pretty pleased too!

Butternut Soup with Red Curry spices and Coconut Milk topped with Lime scented crispy Kale

You’ll need:

800gr Peel and chopped Butternut or any kind of Pumpkin

2 Teaspoon Red Curry Paste

1 Tin Coconut Milk

500ml Vegetable Stock

Vegetable Oil

To garnish – this is optional

1/2 Head Curly Kale chopped fine

Juice of half a Lime

Heat a dash of oil in a pot and add the curry paste and gently saute allowing the spices to permeate the oil (and your kitchen). Add half of the coconut milk and reduce a little. Toss in the butternut, the rest of the coconut milk, the stock and a pinch of salt.Bring to the boil then turn down the heat and cook for a further 15/20 minutes until the butternut is tender. Take off the heat and blitz until smooth with a hand blender.

To make the kale garnish, heat some oil on the pan and when it’s hot throw on the kale and toss until wilted and crispy if possible (may take a bit of practice but it’s not essential). Spritz with lime juice, toss well then take off the heat and use to garnish the soup. Eat and feel yourself defrost!!

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