Serves 4. GF
Paste
:
1 onion
4 garlic cloves
2-inch piece ginger
2 chilli
2 lemongrass stalks
1 bunch coriander stalks, reserve leaves for garnish
1 tsp cumin
0.5 tsp cinnamon
1 tsp turmeric
1 tsp ground coriander
1 tsp paprika
1 tsp black pepper
2 tbsp cashew nuts (& garnish)
1 lime, juice
Soup
:
3 star anise
3 cardamom pods
1 tin coconut milk
500ml veg stock
1 tbsp miso paste
200g rice noodles
2 handfuls seasonal veg
Method
Place the paste ingredients into blender with a splash of water and blend until a smooth paste forms.
Heat 2 tbsp coconut oil in large saucepan and fry the paste for 1-2 minutes until fragrant, be careful not to burn it.
Add the coconut milk, veg stock, star anise, cardamom and miso paste and bring to a gentle simmer for 10 minutes.
Add the seasonal veg to the soup (try broccoli, spinach, red pepper and courgette) for 5 minutes until cooked but with a bite.
Cook the rice noodles according to packet instructions and divide between 4 deep bowls. Ladle over the soup and vegetables and garnish with coriander leaves, cashew nuts and lime wedges.
"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
