Tuesday 19th of March 2019
Dare to Tupperware

Cleansing Green Soup

January is a time where the seams in our jeans or jodhpurs feel a little tighter. It’s cold and dark, and we’re not necessarily feeling our best as the long drawn out winter kicks in. Yet, the grey drizzles can all be part and parcel of a somewhat negative mindset.

It’s time to focus on new goals; I prefer this term to resolutions, which are usually broken my early Feb. New goals instead, offers promise for more carefully planned targets and an optimistic approach to looking forward rather than attempting to resolve what has been before.

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For me, a clear goal is to eat more lightly in the evening. Supper has always been my biggest meal of the day, often culminating with something sweet, which I’ve come to realise leaves me bloated and restless before bed. Prepping simple evening meals to turn to after a long day will definitely be essential in preventing me from turning to the chocolate. This cleansing green soup with fresh coriander, lemongrass, chilli and ginger is the ideal comforting yet light meal that can be prepared in advance for a heavenly evening meal. It won’t leave you feeling overly full whilst flooding your system with so many health benefits from an amalgamation of healing Asian flavours. New goals have never tasted so good.

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Method

Bruise the lemon grass and chop into large pieces.

Peel and thickly slice the ginger.

Wash and chop the cavolo nero, coriander, sweet potato, carrot and onion. The soup will be blended so this can just be rough chopping.

Dilute the stock with water until you have 700ml worth.

Heat the diluted stock in a large saucepan or wok over a medium heat. Add the lemon grass, ginger, coriander, reserving some for the garnish, star anise, and sweet potato.

Simmer for 2-5 minutes, then add the onion. Bring to the boil, and once boiling add cavalo nero and carrot. Cook for 5 minutes. Add the chilli and season with fish sauce. Transfer the soup to a high-speed blender and blitz into a vibrant green soup.

Peel and butterfly the prawns removing the digestive tract but leaving the tails on.

Heat 1 tbsp rapeseed oil in a large frying pan and fry the prawns until pink and cooked through.

Return the blended soup to a saucepan and heat through. Taste and season accordingly. Divide the soup between two bowls and garnish with the prawns, fresh coriander and some julienned carrot.

Find more delicious recipes from Isa on her Goodness Guru Instagram feed here

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