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THAI SPICED POTATO, PUMPKIN AND CORIANDER SOUP

SERVES: 4

INGREDIENTS

1 tbsp vegetable oil
2 tbsp red curry paste
1 large brown onion, peeled and diced
1 clove garlic, crushed
750g pumpkin, peeled, deseeded and diced
750g Spud Lite potatoes, peeled and diced
1 litre vegetable stock
400g tin lite coconut milk
4 kaffir lime leaves, bruised
juice and zest of a lime
1 tbsp fish sauce
1/3 cup chopped coriander

METHOD

1. Begin Soup
Heat oil in a large saucepan over a low heat. Add curry paste and cook for 2 minutes or until aromatic. Add onion, stirring to combine. Cover and cook for 10 minutes or until soft.

2. Add Ingredients
Add pumpkin, potato and stock, coconut milk and kaffir lime leaves, bring to the boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Remove from heat and remove kaffir lime leaves.

3. Blend Soup
Add lime juice, fish sauce and ¾ of the coriander. Using a stick blender, puree mixture until smooth. Check seasoning and adjust accordingly using fish sauce, lime juice and sugar (if required).

4. Serve Soup
Your soup is now ready to eat, enjoy!

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