So it turns out keeping the kids back from this soup for long enough for me to take a decent photo was pretty much impossible.
Turkey Noodle Soup
2 turkey steaks, sliced into strips
1 litre chicken stock (I used one of those stock pots and an extra stock cube so it would taste strongly of chicken.)
handful of spinach leaves
2 pieces of spring onion (could have been more if I’d had more)
garlic (I used paste, crushed fresh would work too)
2 tablespoons fish sauce
1 tablespoon of sugar
some chilli sauce (I used Sriracha)
juice of half a lemon
Heat the stock slowly, adding the garlic, fish sauce, sugar and chilli sauce to infuse. Wait until it starts to boil, simmer for a few minutes and then add the noodles, spinach and turkey pieces. Cook for another 2 minutes, take off the heat and serve after squeezing the lemon into it and sprinkling with shredded mint leaves.
I recently fed this bean soup to a friend and promised I’d write up the recipe.
Vegan Bean Soup
1 onion, chopped
a couple of carrots, chopped
Smoked paprika – how much depends on how strong you want this to taste, start with a heaped teaspoon
2 tins of mixed beans
1 tin of kidney beans
1 small tin of tomato puree
1 tin of chopped tomatoes
1 tin of coconut milk
Fry the onion and carrots until they soften, then add the paprika. Fry until it smells lovely. Add the drained beans and stir to coat them in the paprika. Add the tomato puree, chopped tomatoes and 2 tins full of water. Cook for about 20 minutes or so. Blitz with a stick blender and add the coconut milk. Either eat then or reheat to serve later.