7 June 2013

Thai Spinach Soup

'Black and White' by Wretch 32
  I love London talent.
Jermaine Sinclair is an inspiring character. From being a face around Tottenham to being the face for Adidas. Just goes to show, if you keep pushing and striving for a dream, everything else will come knocking on the door.
Yesterday I was handed a bag of organic spinach, the leaves looked pungent green and there was still bits of soil at the roots. This sort of stuff gets me very excited. For those who are new to this page, I LOVE spinach. I even think Popeye the sailor man should start re appearing to send a positive message to kids about spinach...and sailors.
For lunch I made this amazing soup which was spicy, fragrant and full of other colourful vegetables.
Green is good.
Colour on your plate is even better.
Mix things up a bit.
Ingredients for two servings:
2 tsp green curry paste
1 tbsp groundnut oil
1 small sweet potato
1 small courgette
4 small broccoli florets
2 cloves crushed garlic
300ml water
Half an apple
50ml light coconut milk
Half a tsp of ground ginger
1 tsp dessicated coconut
250g organic spinach
2 crushed kaffir lime leaves
Fresh coriander
Pumpkin seeds
In a large pot heat oil and stir through paste and crushed garlic.
Add peeled sweet potato, courgette and broccoli.
Stir well for 2 minutes then add coconut milk and ground ginger.
When milk is bubbling hot, incorporate water with a pinch of salt.
Once potatoes are quite soft, get spinach and apple involved.
Use a hand blender to smooth things out.
Keep on a low heat and sprinkle kaffir lime leaves.
 Taste to see if it's spicy enough. Leave on low heat for five minutes.
Lastly stir through dessicated coconut and serve with fresh coriander and seeds.
With the end of a teaspoon, dip it into coconut milk and create whirl on top of soup.
Songs in the kitchen: