Speedy Spiced Sunshine Soup Recipes

SPEEDY SPICED PRAWN SOUP

Steps:

• Place the prawns in a bowl of cold water so they start to defrost.
• Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
• Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
• With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
• When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

SPICY AND SOUR SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add peppers and onion; stir-fry about 5 minutes.
• Add chicken broth, vegetable stock, and soy sauce. Bring to a boil. Lower heat and let simmer for about 5 minutes.
• Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water, and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly.
• Add tofu and water chestnuts. Gently heat through, about 5 minutes.

SPEEDY SPICED SUNSHINE SOUP

Steps:

• Heat oil and saute onion and garlic for a few minutes.
• Stir in cumin and tumeric, then add the cauliflower and toss until coated in spices.
• Add the remaining ingredients except for the milk and lemon juice and simmer for 25 minutes.
• Remove the bay leaves, add the milk and blend the soup until smooth (I use an immersion blender).
• Add a squeeze of lemon juice and serve garnished with fresh herbs.