Oriental Greens Soup
Ingredients
- 1 clove garlic, peeled and chopped
- 1 red chilli, deseeded and chopped
- 2.5 cm piece root ginger
- 1/4 tsp Thai shrimp paste
- (Non-seafood eaters can replace the shrimp paste with tamarind)
- 1 tbsp Patak's lime pickle
- 2 leeks, trimmed, chopped and rinsed
- 225g green lentils, soaked overnight
- 1 Ltr vegetable stock
- Bag of Oriental greens, washed and roughly chopped into 5cm lengths
- coriander leaves, to garnish
Method
- 1. Fry the garlic, chilli, ginger, shrimp paste and lime pickle until just starting to change colour.
- 2. Add the leeks and cook until wilted.
- 3. Drain and rinse the lentils and add with the stock; bring to the boil, then add the greens.
- 4. Simmer for 30 minutes. Blend in batches, reheat briefly and serve garnished with the coriander leaves.
Serves 4 as a starter or 2-3 as a light meal
