Thai pumpkin and lentil soup

I love this one because it is so easy to make, with just two cooking steps, but rich in taste.  Here goes:

Fry one chopped onion in 3 tbs sunflower oil until soft, then add:

• one pumpkin, washed, not peeled and chopped in approx 2 or 3 cm cubes (after seeds are scooped out)
• 600 ml chicken stock
• one orange or tangerine, cut in 4 pieces
• 2 or 3 carrots, sliced
• 40g of your favourite curry paste, preferably yellow
• one 400g coconut milk

Let cook gently for 25 mins until pumpkin and carrot are soft, then add one small tin of lentils and cook further for another 5 mins.

Once ready add a little cream (optional) and cream with a hand blender.  Add some water if required.

Add 20 g of chopped coriander.

 

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Delicious lettuce soup (as unlikely as that sounds)

Fry the following until soft in 2 tbs olive oil:

• 1 chopped red/onion
• 2 tsp coriander seeds
• 3 chopped garlic cloves
• 1 red paprika (optional)

Then add:

• 1 iceberg lettuce, sliced
• 2 tsp mixed dried (italian) herbs
• 500 ml chicken stock (from one cube)
• salt and pepper to taste

and cook for around 10 mins until done.  Add:

• 1 tbs lemon juice
• some milk/cream to taste

and liquidise with a mini-blender.  Yes it is that easy – but tastes great.

Serve with fresh brown bread.

 

Probably the easiest but tastiest salad dressing you could make

Put in a blender, or just cut into small pieces and mix thoroughly, the following:

8 tsp extra virgin olive oil

1.5 tsp sea salt

1 bunch fresh mint

1 bunch fresh coriander (you can also use parsley if coriander is not your thing)

some flaxseed (optional)

3 or 4 spring onions

juice of one lemon

You can spread the above on a normal green salad, or delicious on a bed of grilled aubergines or courgettes.