lydia150970
Gold Member
0 Point Thai BNS Soup
Low fat cooking spray
1 large onion, chopped
2 sticks celery, chopped
15g (1/2oz) fresh ginger, chopped
2-3 cloves garlic, chopped
2 lime leave shredded (optional)
2tsp Thai 7 Spice powder (I always use 1tsp as it's too hot for me)
600g (1lb 5oz) squash, peeled, de-seeded and chopped roughly
600ml (20floz) veg stock, made from a cube
Handful of fresh coriander, chopped, plus some for garnish
1: Spray pan with low fat cooking spray and sauté the onion, celery, ginger, garlic and lime leaves, if using, for 5-6 mins to soften.
2: Add the Thai 7 spice powder and squash, and stir together. Pour in stock, bring to boil, cover and simmer for 20 minutes or so until all the vegetables are soft.
3: Throw in the coriander, pour the soup in blender and blend until fairly smooth (depending how chunky you like it).
4: Season and serve with more coriander sprinkled over.
This soup can be frozen
Low fat cooking spray
1 large onion, chopped
2 sticks celery, chopped
15g (1/2oz) fresh ginger, chopped
2-3 cloves garlic, chopped
2 lime leave shredded (optional)
2tsp Thai 7 Spice powder (I always use 1tsp as it's too hot for me)
600g (1lb 5oz) squash, peeled, de-seeded and chopped roughly
600ml (20floz) veg stock, made from a cube
Handful of fresh coriander, chopped, plus some for garnish
1: Spray pan with low fat cooking spray and sauté the onion, celery, ginger, garlic and lime leaves, if using, for 5-6 mins to soften.
2: Add the Thai 7 spice powder and squash, and stir together. Pour in stock, bring to boil, cover and simmer for 20 minutes or so until all the vegetables are soft.
3: Throw in the coriander, pour the soup in blender and blend until fairly smooth (depending how chunky you like it).
4: Season and serve with more coriander sprinkled over.
This soup can be frozen
