I think it's time to clear up a rumour. Y'all know what I'm talking about.
The rumour that I don't eat anything but cake! For the record, I am stating that that is categorically untrue!
I eat LOTS of other stuff!
I eat cookies. And brownies. Let's not forget pies and chocolate and Blondies.
So I hope we've settled that pesky little tit bit.
On the real though (does it make me sound young and hip when I say that because I feel like it does), while I do eat lots of sugar based products, I also eat real food from time to time. But you know what I don't eat much of? Soups. Because let's be honest, they're usually not very tasty. The exception to that rule was Nigerian pepper soup and now, this recipe by Nigella Lawson has joined the ranks of soups I love.
You want to know the best part? No, not that it's heatlhy, although obviously that is an advantage and pretty contrary to everything else on this blog. No, the best bit is that it literally takes 15 minutes to make! And unless you want the chopped chillies in it, there's no chopping involved. It's easy!
By the way, has anybody read 'The Hunger Games' trilogy? I'm on the last few pages of the last book; The Mockingjay, and I'm not very happy with the way it's ending. Actually, it's downright disappointing. Endings seem to be going through a sucky phase right now. I watched the season finale of Grey's Anatomy the other day and it broke my heart. Why do the writers keep doing this to me?! What do you mean it's not about me?
Anyway, more about The Hunger Games on a later post.
Enjoy the loooong bank holiday weekend and the Queen's Jubilee celebrations!
2 x 15ml tbsps Thai green curry paste
400ml can coconut milk (I used light coconut milk)
500g frozen chopped spinach (I found it in the freezer section at Sainsburys)
250ml freshly boiled water
1tsp marigold or other vegetable bouillon powder (I think this would taste awesome if you replaced the water and bouillon powder with fresh chicken or meat stock instead)
1 red chilli, deseeded and chopped, optional
- Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over the heat.
- Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite).
- Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes.
- When serving, if so wished, sprinkle each bowl with chopped red chilli.