Thai Butternut Squash Soup

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Thai Butternut Squash Soup
Butternut squash soup is one of my favourite soups and combined with Thai spices in this recipe means that it makes a really smooth, aromatic and spicy soup.
Instructions
  1. In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
  2. Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
  3. Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
  4. Place the soup in a blender. Blend until smooth. serve garnished with coriander.

Thai Sweet Potato and Roasted Red Pepper Soup

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Thai Sweet Potato and Roasted Red Pepper Soup
This is a rich creamy and colourful soup.
Instructions
  1. Place sliced red peppers in an oven proof dish with 1 tbsp. oil and place in oven 180C for 10-15 mins until soft
  2. In a large saucepan add 1 tbsp. of oil. Add the onion, garlic, chilli and ginger and cook for 10 mins stirring regularly.
  3. Add the sweet potato chunks and saute for another 5 minutes.
  4. Por in the coconut milk and water, and roasted red peppers. Bring to the boil and then simmer for 30 mins until the sweet potato is soft. Add more water if the consistency is too thick. Season.
  5. Puree the soup in a food processor and serve garnished with coriander.

Warm Asian Vegetable Salad

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Warm Asian Vegetable Salad
This is a quick and easy salad, great for winter and full of flavour. No need for cutlery with this dish - just pick up the lettuce leaves and enjoy.
Instructions
  1. Mix together the sauce ingredients and set aside.
  2. In a bowl mix the tamari and cornflour to make a smooth paste -if too thick add some water. Add mushrooms, spring onions, red pepper and garlic to the bowl and stir so that all the veg is covered with the paste.
  3. In a wok or frying pan heat the olive oil. Add the vegetables and stir fry for 10-12 mins until golden brown. Set aside.
  4. Fill the lettuce leaves with the veg mixture and drizzle over the sauce. Sprinkle over some sliced red onion and coraiander. Serve.

Golden Detox Soup

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Golden Detox Soup
This soup has turmeric, cauliflower, cashews, garlic, onions, crispy chickpeas with spices and parsley. It is anti-inflammatory, boosts antioxidants, and assists with detoxification.
Prep Time 15 mins
Cook Time 25 mins
Servings
People
Prep Time 15 mins
Cook Time 25 mins
Servings
People
Instructions
  1. Heat the oil in a large saucepan and add the onion, garlic, cauliflower, cashews, chilli, and turmeric. Saute for 10 mins.
  2. Add the vegetable stock and seasoning and simmer until the veg is soft.
  3. Transfer soup to blender and blend into a crfeamy consistency
  4. While soup is cooking, drain and rinse chickpeas. Preheat oven to 200C.
  5. Spread Chick peas on a baking sheet. Dust them with the spices and drizzle with some oilve oil. Roast for 30 mins.
  6. Serve soup and place spiced chick peas on top with the parsley and a squeeze of lemon.

Thai Stir-Fry vegetables

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Thai Stir-Fry vegetables
This stir-fry has a sauce which makes it fragrant and moist. You can use your own favourite veg for this dish. It can be used as a side dish or add some tofu or fish to make it into a main meal. This stir fry is a great way to pack load of fresh and colourful veg into your diet. Its is anti-inflammatory and full of phytonutrients.
Instructions
  1. In a large jug combine all of the sauce ingredients and whisk together and set aside
  2. In wok add oil and then add onion, garlic, ginger and chilli and stir fry for 2 mins. Then add half stir fry sauce
  3. Then add rest of vegetables, apart from the bok choy and stir fry for 5-7 mins. Then add remaining stir fry sauce.
  4. Add Bok choy and stir fry for further 5 mins.
  5. Serve and top with thai basil and a squeeze of lime juice. Can be served with brown rice.