Recipe: Autumn Thai Soup

This is an adaptation of a Slimming World recipe, changed to suit our tastes. I've not actually made it before, but it's similar to another soup I make (Mr FD's favourite) so hopefully it should be good.

                                          Autumn Thai Soup
                                (serves 6-8, depending on greed)
1 butternut squash, peeled, deseeded and chopped         
3 onions, chopped
3 cloves garlic, chopped                                                  
5 celery stalks, chopped (inc. leaves)
1.5 litres of chicken/vegetable stock                                 
250 ml coconut milk (light, if you can get it)
1/2 tbsp green curry paste                                                
Seasoning, to taste

  • Put the vegetables in a pan. Add the stock, coconut milk & curry paste. Season
  • Bring to boil, & then simmer for 20-25 minutes, until the vegetables are soft.
  • Zuzz with blender. Serve, sprinkled with coriander if desired.
 SW syns - I'm not sure. Made with skimmed milk the recipe says it's 2 syns a serving, but I'm not sure with the coconut milk & curry paste. I'd guess 3/4 syns.
MFP tells me that (serving 8 people) this is 87 calories a serving.


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