Onion, squash and coconut soup
This smooth, spicy soup has a very
unusual flavour. The yoghurt provides a cooling garnish.
Serve 4 to 6
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
-
2 large onions, sliced
-
2 Tbsp sunflower or groundnut oil
-
500 g (1 lb 2 oz) prepared squash, such
as butternut, finely diced
-
1 to 2 stalks lemon grass, finely chopped
-
3 small Thai red chilies, seeded if
wished and finely chopped
-
3 kefir lime leaves, finely grated or
shredded zest of 2 limes
-
1.2 L (2 pints) vegetable stock
-
Salt and black pepper
-
125 mL (4 fl oz) coconut or cream
-
2 Tbsp fish sauce
-
Yoghurt and chopped coriander to serve
Method
-
Cook the onions in the oil in a covered
pan for 10 minutes, until softened but not browned. Add the squash and
cook for a further 5 minutes.
-
Stir in the lemon grass, chilies, and
lime leaves or zest, then add the stock and bring to the boil.
-
Season lightly, cover and simmer for 20
minutes, or until the squash is tender.
-
Cool slightly, add the coconut milk and
fish sauce then blend the soup to a smooth puree. Season to taste with
salt - if you have left the chili seeds in it is very unlikely you will
need pepper!
-
Serve with a spoonful of natural yoghurt
and chopped coriander.
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