Recently, I have been making recipes with homemade curry paste and I normally always have a little bit leftover. I have been using these pastes in different types of curries which have been delicious. As I occasionally have a little leftover and if you read my blog regularly you will know how I don’t like leftovers going to waste.
My Nan was an orphan and she also lived through the second world war. So every time I attempt to throw food in the bin which isn’t very often I can hear my Nan saying, ‘that’s a waste of food you know.’ Plus, every time I always reply, ‘I know Nan, sorry.’
Although, as I just said this really doesn’t happen very often and I always try to find a way to eat up all the food in our fridge. So when I thought of this yummy, warming soup I was very pleased. It uses curry paste and lots of other healthy ingredients. The soup is also super quick and easy to do.
- Sharp knife
- Chopping board
- Vegetable peeler
- Large saucepan
Ingredients for the curry paste
- Ginger x 1 inch piece
- Spring onions x 4
- Lemongrass x 1 stalk
- Red chilli x 1 – 2
- Garlic x 2 cloves
- Olive oil x 4 tsbps
Method for the curry paste
- Remove the skin from the ginger.
- Top and tail the spring onions and roughly cut into pieces.
- Peel the garlic and roughly cut the lemongrass
- Slice the chillies and remove the seeds and the green stalk.
- Put these ingredients into the blender.
- Place the lid on and blend all of these ingredients together until smooth.
Ingredients for the soup
- Courgettes x 2
- Spinach x 4 large handfuls
- Butter beans x 2 400g tins
- Coconut milk x 1 litre
- Curry paste x 4 tbsp
Method for making the soup
- Peel the courgettes and slice them.
- Put them into the large saucepan along with the spinach, coconut milk and curry paste.
- Drain the butter beans through the colander and wash under the tap in the sink.
- Place these into the large sauce pan.
- Heat the ingredients until the spinach starts to wilt.
- Remove from the heat and leave to cool for about 10 minutes.
- Once cooled, pour all of the ingredients into the blender and blend together.
- Pour back into the saucepan and put on a low heat until ready to serve.
- Finally enjoy with a crusty roll or my Quinoa Garlic Bread.
Spicy Spinach and Courgette Soup was an amazingly simple dinner. My husband and son really liked it too. Although I did add yogurt to my sons dinner so it wasn’t too spicy for him. We ate this with my Quinoa Garlic Bread and the boys had cheese on their bread. I think this meal is great as a dinner but it would also make a good starter or a fantastic lunch. All the ingredients are freezable so please feel free to make extra for another occasion. However you decide to eat this soup, as always, enjoy.
Have you made soup with curry paste and if so what was it like? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx