Soup & Starters

Having something simple on the tummy after a weekend indulgence doesn’t mean it has to skimp the flavours.

And with the Winter at hand, a hint of heat and spice is always welcome!

I love a good soup! In any form-creamy, crunchy, brothy! Man oh man! A good soup can make my day!

And if I need something a bit more filling, I club my soup with a starter.

This weeks combo was an Indian street food classic: A Manchow soup.

With a fish favourite: Prawn Vindaloo.

Manchow soup recipe:

1. Finely chop onion, garlic and ginger and fry in a pan with a teaspoon of butter

2. Finely chop any vegetables of your choice-mine was carrot, cabbage, cauliflower and coriander.

3. Add the chopped vegetables to the frying pan with chopped green chilli, black pepper powder and soya sauce.

4. In a sauce pan, boil some water with chicken stock and eventually add all the fried vegetables to the stock.

5. Boil till vegetables are soft and add a teaspoon of vinegar.

6. Stir. Served best in a bowl with crunchy fried noodles!

Prawn Vindaloo recipe:

1. Finely chop a lot of garlic and coriander and fry in a pan with olive oil.

2. Add Vindaloo paste to the mixture. (I premake the paste and store it in the freezed for occasions of quick cooking over the week- Vindaloo paste recipe to follow)

3. Add the prawns and a pinch of salt and stir fry for 4 minutes until Prawn is cooked.

4. Serve with a squeeze of lime.


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