Soup? Soup?! But is 30 degrees outside I hear you shout. Crazy! Well crazy it may be, but this soup was all in the aid of a challenge! This is my first foray into #randomrecipes, hosted by Dominic Franks of Belleau Kitchen (Follow him on twitter).
This is the 30th edition of the competition and thus the rules reflected this: Choose the 30th cookbook on your shelf, take the 30th page, and then cook that recipe, whatever it may be! Fun 🙂
So going from left to right, the 30th cookbook on my shelf was James Martin’s ‘Slow Cooking’
A new book of ours – we bought and got it signed by him at this summer BBC Good Food Show, and this will be the first recipe from it we have cooked. Even though this is my first go at this challenge, I’m liking it already. The recipe dictated to me is something I probably would have flicked over. This is certainly taking me out of my comfort zone.
- 1/2 onion finely diced
- 3 tbsp vegetable oil
- 2 garlic cloves, crushed
- 5cm piece of ginger, grated
- 200g potatoes
- 1 medium carrot
- 3 tomatoes
- 1tsp ground cinnamon
- 2tbsp Madras Curry Powder
- 1 litre chicken stock
- 200ml coconut milk
- juice of 1 lime
- 100g cooked basmati rice
- 75g cooked mini poppadoms
- 4tbsp mango chutney
- salt and pepper
- Heat a large saucepan, add the oil and the onion and cook over a low heat for 15mins
3. Add the cinnamon and curry powder and cook out for another 1min
4. Add the potatoes, tomatoes and carrot and stir well.
5. Add the chicken stock and bring to the boil. The turn down to a low simmer, cover and leave for 1 hour.
6. Process the soup in a blender until smooth
7. Return to the pan and add the lime juice and coconut milk and season to taste.
8. Return to the heat, until hot enough for serving.
9. Arrange the rice in each soup plate, pour the soup around it and top with shards of poppadom and the mango chutney.
Happy eating! 🙂