OK so I had everything now to make the Strand Cafe Burgers. I wizzed the carrots, celery and onions, then found lots and lots of stringy bits of celery in the mix. Way too much to pick them all out. So onto the compost heap it went. Will start again at the weekend. I think fine chopping rather than wizzing perhaps is in order – at least for the celery and onion.
So in keeping with my current soup diet (I had eaten 5 soups in 3 days) I made a Thai Pumpkin Green Curry Soup which was actually quite nice. Rather than using lemograss, coriander, holy basil, chilis, and all that other stuff I just don’t keep in the kitchen, I cheated and used one of the few vegetarian green curry pastes available.
This serves about 6 people
Heat some sunflower oil in a large pan.
Peel and de-seed half a medium pumpkin and chop roughly.
Add to hot oil and fry off for a few minutes.
Now add about 100g of curry paste – more if you want it hotter.
Pour over a standard 400g tin of coconut milk then top it off with water and a teapoon of stock powder.
Bring to boil then simmer until the pumpkin is soft.
Wizz it all with a stick blender of in the food processor. Add more water if the soup is too thick.
Serve with sliced chili, or coriander leaves or maybe sliced spring onions.
Apologies for the poor photo – little bit of spilt soup on the side of the bowl. It would never pass the Masterchef test.