Fiery Thai Chickpea and Spinach Soup

Its soup season!

I’m so excited that it’s officially that time of year that soups are not only acceptable, but practically mandatory. There’s nothing better in the autumn than wading through piles of crunchy orange leaves, and then coming home to snuggle up in a cocoon of blankets with a bowl of steaming soup.

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I literally live for soups. I’m slightly devastated that summer’s over, and I’m clinging to the idiotic notion that it’s still kind of summer (I went out in flip flops last week – almost lost a few toes to frostbite. Conclusion: it’s no longer summer). However, the one, single perk of the season change is that I can now get back in the kitchen and create some banging broths.

No joke, today I’ve spent all afternoon batch cooking different soups.

One of my soups I made today was the one I’d resigned to pretty much be a disaster, but it somehow turned out to be the best one. It was supposed to be a coconut, lime and spinach soup, but I ran out of coconut milk and limes. And funnily enough spinachy water did not particularly appeal to me.

So I basically gathered anything I could find in the depths of the fridge and cupboards, and concocted today’s creation, and bloody Nora, it’s tasty.

The moral of this is that soups are so versatile – anything goes! Any fruit, veg, pulses, and random ingredients you have lurking can form the base of an incredible soup, you’ve just got to be bold enough to be a tad wacky and inventive.

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SERVES  4     •     PREP TIME: 10 MINUTES      •      COOK TIME: 20 MINUTES

INGREDIENTS:

You can pretty much adapt this recipe to whatever ingredients you have in. 

  • 1 bag of washed spinach
  • 1 tin of chickpeas – drained and rinsed
  • 2 onions – diced
  • 2 cloves of garlic – minced
  • 1 red bell pepper – diced
  • 200g mushrooms – roughly chopped
  • 1 sweet potato – peeled and diced into small cubes
  • 2 stalks of spring onions – finely chopped
  • Zest and juice of ½ a lemon
  • 1tbsp thai red curry paste (make sure it’s vegan, as some have fish in them – Tesco’s own is vegan)
  • 1 litre of vegetable stock
  • 200ml of non-dairy milk (I used cashew, but coconut/ soya would also be great).
  • 4tsp of turmeric
  • 1tsp cumin

Alternative ingredients that would also work well:

Green beans, baby corn, courgette, red onion, mange tout, broccoli, potato, cauliflower…. literally anything you fancy – chuck it in!

METHOD:

  • Heat cooking spray/ olive oil in a large soup pan over a high heat. Add the onions and garlic and fry for 3 – 4 minutes, until the onions are translucent.
  • Stir in the spices and thai curry paste, and fry for a further 30 seconds.
  • Add in the sweet potato, red pepper, and spring onion and fry for a few minutes. Add a splash of the vegetable stock if the veg is sticking to the pan.
  • Add the mushrooms, and cook for a further minute.
  • Add in the vegetable stock, and reduce the heat to medium – low. Cover and simmer for 15 – 20 minutes, or until the sweet potato is cooked.
  • Add in the spinach and chickpeas, cover again, and cook for 1 – 2 minutes, until the spinach has wilted.
  • Remove from the heat, and add in the lemon juice, zest and non-dairy milk. Be sure to do this off the heat so the mylk doesn’t separate.
  • Serve immediately and enjoy!

Snapseed

 

“SURELY IF SLAUGHTERHOUSES HAD GLASS WALLS, WOULD NOT ALL OF US BE VEGETARIANS?

BUT SLAUGHTERHOUSES DO NOT HAVE GLASS WALLS; THE ARCHITECTURE OF SLAUGHTER IS OPAQUE, DESIGNED IN THE INTEREST OF DENIAL, TO ENSURE THAT WE WOULD NOT SEE EVEN IF WE WANTED TO LOOK. AND WHO WANTS TO LOOK?”

– EARTHLINGS

2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Like

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