Right here, right now: Pea and Thai basil soup

I cannot cope with wasted food.  I think it is terrible, and soup has saved the day many times over.  It’s also a thing of beauty, because unlike many dishes, soup genuinely brings all the flavours of the ingredients together, so you can make something quite special, in my opinion.  The main plus on soup is, as long as you’ve got 1 vegetable, and a pretty well stocked spice rack, good things will happen.

What I didn’t want to waste here was some Thai basil, and half a block of silken tofu.  The soup is great, it’s Thai and green and gently spiced, but not a Thai green curry.  Thai basil has only recently become available in the UK, and it is different to European basil, and imparts a gently aniseed flavour to dishes.

Soup is perfect to give your vegan friends for lunch, and all you need with it is a good loaf of bread.

Here’s what happened when I raided the fridge and freezer:

Ingredients (feeds 5/6)

1 white onion, diced

2 large garlic cloves, crushed

3 medium potatoes

1 pack sugar snap peas/mange tout/probably any green vegetable

1/2 a block silken tofu, or a whole block

3 Kaffir lime leaves

1 chilli, chopped

1/2 a bag frozen peas

2 pints veg stock or water

salt, to taste

1/2 a pack of thai basil

Method

…coming soon….

 

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