Butternut, Crab and Lemon Grass Soup

A rich and mildly curried soup from South Africa. This makes an impressive starter for a special meal

BUTTERNUT, CRAB AND LEMON GRASS SOUP
Serves 5-6

INGREDIENTS:
1 lb (450g) butternut squash, peeled, seeded and cubed
2 cloves garlic, peeled and crushed
1 ¾ pt (1 ltr) hot chicken stock
1½ oz (40g) butter
2 tbsp plain flour
1 tsp mild curry powder
½ tsp chilli powder
2 stalks fresh lemon grass, woody outside layers removed
1 tbsp coriander leaves, chopped
1 in slice creamed coconut
6 oz (170g) tin crab meat
2 tsp soy sauce
lemon juice to taste
salt and white pepper to taste
cream for serving

METHOD:
Steam the squash and garlic for about 20 minutes until soft. Puree together with a little chicken stock until smooth.
Melt the butter in a medium sized saucepan. Stir in the flour and cook for 1 minute. Finely chop the lemon grass and add to the pan with the curry powder, chilli powder, and half the coriander. Mix well.
Gradually stir in the remaining chicken stock and the creamed coconut. Bring to the boil, then simmer for a few minutes until smooth and slightly thickened.
Add the pureed squash and garlic and cook for 5 minutes to combine the flavours.
Stir in the crab meat including liquid and soy sauce. Add salt, pepper and lemon juice to taste.
Sprinkle over the reserved coriander and serve with a swirl of cream to each bowl.

More Soup recipes

Egg Lentil and Coconut Curry

This vegetarian curry from Delia Smith is a real winner. Serve with rice or on its own with plenty of chapatties and some mango chutney and lime pickle

EGG AND LENTIL COCONUT CURRY
Serves 2

INGREDIENTS:
4 large eggs
3 oz (75 g) green lentils
3 oz (75 g) creamed coconut
1 rounded tsp lime pickle
juice and grated zest ½ fresh lime
1 large onion, thinly sliced
1 small hot red chilli, de-seeded and finely chopped
2 fat cloves garlic, crushed
1 inch (2.5 cm) piece root ginger, grated
3 cardamom pods, crushed
1 level tsp cumin seeds
1 level tsp fennel seeds
1 level tbsp coriander seeds
2 tbsp groundnut or other flavourless oil
1 rounded tsp turmeric powder
1 level tsp fenugreek powder
salt to taste
chopped coriander to garnish

METHOD:
Dissolve the creamed coconut in enough boiling water to make a pint (500ml).
Heat a medium sized pan over a medium heat and dry fry the cardamom, fennel, cumin and coriander seeds for 2-3 minutes, until they release their fragrance, shaking the pan gently to stop them burning. Transfer to a mortar and leave to cool.
Place the pan back on the stove over a high heat Add the oil and when really hot add the onions. Fry quickly until golden brown.
Lower the heat to medium and add the chilli, ginger, turmeric, fenugreek, lime pickle and roasted spices. Stir to mix and cook for I minute.
Pour in the coconut milk, lentils and lime zest and bring to simmering point.
Turn the heat down to its lowest possible setting, cover and leave to simmer for about 45 minutes, stirring occasionally.
About 10 minutes before the curry is ready boil the eggs. When hard boiled keep warm until ready to serve.
When the lentils are cooked stir in the lime juice and season with a little salt, if necessary.
Shell the eggs and cut in half.
Put the lentil curry into a warmed serving dish, place the egg halves on top and sprinkle a little coriander over. Serve.

More Vegetarian recipes

**********

Eating For A Healthy Heart

This unique and popular vegetarian cookbook features a complete guide to living the heart healthy way, with over 100 100% vegan, heart-healthy recipes.

For more information Click here