A warming soup with Thai flavours for a wintry day from ” food Glorious Food”.
Ingredients
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 6 shallots peeled and finely chopped
- 3 plump garlic cloves peeled and finely chopped
- 175 ml white wine
- 175 g cooked peeled chestnuts
- 2 floury potatoes peeled and roughly diced
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp cayenne pepper
- 1 tsp ground turmeric
- 900 ml hot vegetable stock
- 500 g brussels sprouts trimmed and halved
- 115 g creamed coconut
- sea salt and black pepper
- creme fraiche and flaked almonds to serve ( optional)
Servings:
Instructions
- Put the oil in a large heavy based saucepan over a medium heat and briefly fry the cumin seeds. Add the shallots and fry for 3-4 minutes until softened but not coloured.
- Add the garlic and wine, bring to the boil then add the chestnuts, potatoes, nutmeg, cayenne pepper, turmeric and stock and simmer for 10 minutes.
- Add the sprouts and cook for a further 8-10 minutes, or until both the potatoes and sprouts are tender. Stir in the creamed coconut.
- Pour the soup into a blender and whizz until smooth, adding more stock if too thick.
- Season well and serve with a swirl of creme fraiche and a sprinkling of toasted flaked almonds.
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