Very quick, very easy, very good!
• 480g frozen peas
• 1 tsp rock salt
• 1 tsp lime juice
• 2 tbsps fresh pesto
• Bring the peas to the boil in 1 litre of water.
• Add the salt and lime juice to the pan and let everything simmer together for about 7 minutes.
• Add the pesto and blend with food processor, add more water if necessary.
• Taste for seasoning.
It's that easy, enjoy!
A really easy to prepare soup, if you like Thai food you will love it!
You can now watch us making this dish here.
1 litre chicken stock
150g thin rice noodles or vermicelli
150ml coconut milk
1 tbsp lemon grass, very finely chopped
3-4cm piece fresh ginger, peeled and sliced thinly, then cut into very thin strips
2 tbsp fish sauce
1 fresh long red chilli, de-seeded and cut into strips
1 tsp ground turmeric
1 tsp fresh tamarind, chopped finely into a paste
1 tsp soft brown sugar
2 tbsp lime juice
150g cooked chicken, shredded (approx)
250g Chinese leaf, finely shredded
2 tbsp chopped fresh coriander,
Heat the chicken stock in a suitable-sized pan and heat up. Cook the noodles as per the instructions on the packet). Add the remaining ingredients, except the Chinese leaf, to the pan and bring to the boil. When the chicken is piping hot, add the Chinese leaf, cook for about 2-3 minutes. Add the noodles (or divide the noodles between bowls and pour the soup over them). Taste for seasoning and adjust if necessary. Serve and sprinkle with the coriander.
We had a lot of requests for more Soup recipes, so here you go another delicious one to try!
90g unsalted butter
2 chopped onions
1 crushed clove of garlic
2 tbsp plain flour
1 litre chicken stock
1 bay leaf
½ cup of cream
Salt and pepper
• Start by cleaning the mushrooms with a damp cloth and chop the caps and stems.
• This part is rather tedious, it takes quite a while to chop the veg, but it is worthwhile as it takes less time for the soup to cook.
• Now, heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned.
• The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.
• Sprinkle the flour over the mushrooms, mix well to combine.
• Stir in the flour and mix well, making sure all the mushrooms are well coated.
• Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes.
Remove the bay leaf and leave the soup to cool for a few minutes.
• Place the soup in a food processor or if you have a hand blender this is much easier to use.
Blend well until smooth; it may be necessary to do this in two batches.
• Rinse the saucepan and return to soup, season with salt and pepper and reheat until boiling.
• Stir in the cream.
• Then serve and eat!
A very easy quick soup to make, but it's delicious. Please give it a try.
500g cherry and plain tomatoes (mixed)
3 cloves of garlic, peeled and finely sliced
Large bunch of basil, leaves picked, stalks finely chopped
Good quality extra virgin olive oil
Sea salt and freshly ground black pepper
2x 400g tins of good quality plum tomatoes
• Prick tomatoes toss them with one sliced garlic clove & quarter of the basil leaves.
• Drizzle with the olive oil and sprinkle with the salt and pepper.
• Put in a roasting tray, cook in oven 180 Celsius/ Gas 4 for about 20 mins.
• Heat a glug of olive oil in a pot and add the remaining garlic and the basil stalks.
• Stir around and gently fry for a minute until softened.
• Add the tinned tomatoes, then fill the tin with water and add.
• Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.
• Tear in the rest of basil leaves & let the soup sit on a low heat for 10 minutes.
• Roasted tomatoes will now be done, add to soup, inc sticky bits from the tray.
• Give the soup a good stir.
• When it’s ready strain it through a tomato strainer.
• Return to heat for a few minutes, add 6-7 tablespoons of olive oil, & dish out.