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
- Heat up the olive oil in a large cooking pot.
- Add in the onions, carrots and red curry paste, let it fry in the oil for 2 minutes.
- Add in the linseeds and vegetable stock.
- Bring the soup to the boil, and let the soup simmer for 15 minutes.
- Add in the tomatoes, and let the soup simmer for another 5 minutes.
- Blend the soup together into a homogeneous mass.
- Pour in the coconut cream.
- Season the soup with salt & pepper, lime juice and fish sauce.
- Bring the soup to the boil.
- Serve the soup hot with a topping of pumpkin seeds and slices of manitoba bread with marple syrup.