March 25, 2017

Linseed soup with red curry

Soups is a great way to make home-made food, as you can make a extra portion for later use, when you do not have a lot of time to prepare a home-cook meal on a busy day. The extra portion can either be stored cold for use later on in the week or frozen for much later use.

I have found this recipe in the magazine "Isabellas" (issue 01/2017). I decided to added in some tomatoes as a way of reducing food waste in my kitchen. Other wise I did not make any modifications.

Linseed soup with red curry: - 4 servings

  • 2 large onions - chopped into medium pieces
  • 2 large carrots or 3 medium size - chopped into medium pieces
  • 2 tablespoons olive oil
  • 1 tablespoon red curry paste
  • 9 dl vegetable stock
  • 150 g red linseeds
  • 4 large tomatoes - chopped into medium pieces
  • 165 ml coconut cream
  • salt & pepper
  • ½-1 lime - juice 
  • fish sauce
  • pumpkim seeds
  1. Heat up the olive oil in a large cooking pot.
  2. Add in the onions, carrots and red curry paste, let it fry in the oil for 2 minutes.
  3. Add in the linseeds and vegetable stock.
  4. Bring the soup to the boil, and let the soup simmer for 15 minutes.
  5. Add in the tomatoes, and let the soup simmer for another 5 minutes.
  6. Blend the soup together into a homogeneous mass.
  7. Pour in the coconut cream.
  8. Season the soup with salt & pepper, lime juice and fish sauce.
  9. Bring the soup to the boil.
  10. Serve the soup hot with a topping of pumpkin seeds and slices of manitoba bread with marple syrup.

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