With soup featuring on our weekly meal plan with regularity (thanks Canberra Winter!) I am always on the look out for soup recipes that are a little different. Something a bit more adventurous than our usual go toes (pumpkin, vegetable….actually I think I mentioned that a little while ago.)
So when I came across a vibrant green soup in a recent edition of the Healthy Food Guide – and saw that it was packed with spice, peas and spinach – well I was immediately sold.
The fact I had all the necessary ingredients on hand (save for the spring onions) was a big plus too. Frozen peas, spring onions, coconut milk, spinach, mint, stock and green curry paste – blended in the food processor, then simmered until warmed through.
I loved the suggested toppings too – which took what might be considered a plain looking soup to one that was full of interest! Mint, chilli, fried onions and sesame seeds.
And although I have said this more than once recently – this soup is definitely a keeper! I particularly loved the spice hit from the curry paste, and the creaminess from the coconut milk.
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people
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- 500 g frozen peas thawed
- 4 spring onions chopped
- 400 ml light coconut milk
- 100 g baby spinach
- 1/2 cup mint leaves
- 2 cups vegetable stock
- 1 tbs olive oil
- 2 tbs green curry paste
- mint leaves, sliced chilli, fried onions, sesame seeds to serve
Ingredients
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- Place peas in a food processor with the spring onions and coconut milk. Process until well combined. Add the baby spinach, mint and half the stock, and continue to process until smooth.
- Heat the olive oil in a large pan over a medium heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the pea mixture and the remaining stock, and simmer for 10 minutes or until heated through.
- Divide the soup among serving bowls, and top with chopped mint leaves, chilli, fried onions and sesame seeds.
There are some dishes that, despite their humble appearance and ease to make, are really something special.
With simple ingredients, and created easily in the slow cooker, the result was a hearty dinner soup (with lots of leftovers for lunch and for the freezer too). 
Ok, Ok. I know this is my second soup post in a row.
This particular soup turned out to be rather lovely indeed. Packed with vegetables, beans and quinoa, and flavoured with tomatoes and lots of fresh parsley – well it was full of nutrition and, most importantly, flavour!
Actually, I think I might make another batch today!
Hearty and delicious! With a great yield too so we had lots leftover for lunch and dinner the following days.
One of my favourite meals to make in the cooler months is soup. For it is both easy, and versatile, and almost certainly guarantees that those last few veggies in your crisper drawer are used up at the end of the week.
The addition of lentils resulted in a hearty soup, that warmed us up from the inside out. The eggplant was quite the star too – and definitely not short on spice!
From memory we served the soup with some toasted sourdough with lashings of butter (of course). The perfect soup ‘dipper’.
It’s minus 4 outside as I type this post, with an expected top of 10 (which we will reach after midday, if we are lucky). There is a heavy layer of frost on the grass, and ice on the cars in the street, although the sky is clear and there is no fog to be seen.
On this particular occasion I went with a pumpkin soup. But not just any pumpkin soup. This one was jazzed up with miso paste and ginger (inspired by a recipe I found in a recent Taste magazine edition). It also had a lovely creamy texture owing to the addition of coconut milk, and a little zing from fresh lime juice. 
