Quantcast

Asparagus, Spinach and Mung Bean Soup

By Deena Kakaya •


Full of nutrition and seasonal freshness, this asparagus soup is a fusion of Thai, Indian and English ingredients.   


We’ve been having a fair bit of spring-time fun lately, between the bouts of studious noses in books, mammoth sessions of ironing and washing, messy but successful recipe development and you know…general work.
We have eaten chips at the zoo in front of pelicans, samosa toasties at Butterfly World, Churros at the Real Food Festival, Chinese ‘mix boxes’ in Camden and pizza at the foot of the cable cars in London. Of course there was Indian ice-cream, warm chocolate fudge cake and a whole box of alphonso mangoes in between. 


 
So, at the start of the week I made Asparagus, spinach and mung bean soup with a real Thai feel. When you look at it, I hope you will find the bright green, smooth and pulpy look as enticing as it is promising of nutrition and seasonal freshness. When you smell it, you get a really rousing whack of juicy, lightly sweet and spices essences. The taste…a bit likes a Thai green curry with an Indian and English accent. How’s that for a healthy fusion?


Thai asparagus, spinach and mung bean soup

Ingredients

300g fresh spinach leaves
200ml coconut milk
200g asparagus
100g mung beans
1 stalk of lemongrass
3 cloves of garlic, peeled
2 kaffir lime leaves
Juice of 1 lime
A good handful of basil leaves (Thai sweet basil preferably)
2-3 green chillies
2-3 shallots, peeled and chopped
5 cm piece of galangal
5 cm piece of ginger
400ml vegetable stock
Salt if needed
1 tsp. ground cumin
1 tsp. ground coriander
2 tbsp. cooking oil
 
Method

1. Boil the mung beans in about four times the water until they are pulpy.

2. In a food processor, blitz together the garlic, ginger, galangal, ground cumin and ground coriander, chillies, shallots, lemongrass into a smooth paste.

3. In a deep pan, heat the oil and then add the paste and fry for under a minute. Don’t let the paste brown.

4. Add the coconut milk and vegetable stock and then include the lime juice and basil. Bring the soup to a simmer before adding the asparagus and spinach.

5. Cook for the soup for about 7 minutes and then blend into a bright green and thick soup. Add the kaffir lime leaves and then introduce the mung beans. Bring it all to a hot simmer before serving with thick, chunky bread.


 
Inspired?  For more asparagus recipes visit Great British Chefs.
 

Comments


Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Her recipes use influences from throughout the world, often combining an Indian influence. They also happen to be completely meat-free. You can follow Deena on Facebook here. 

Follow us on Twitter

Great British Chefs

@gbchefs

12 mins

#VeganChristmas dinner ideas by @coconut_berries with recipes from @monicashaw @demuths et al http://t.co/IYVSWmBrdg http://t.co/oUQMXoZA9L

Great British Chefs

@gbchefs

27 mins

This rustic ratatouille recipe by @ChefGalton makes a delicious winter warmer http://t.co/I0AZJrsAU6 via @gbchefs http://t.co/B75lMQu4AP

Great British Chefs

@gbchefs

31 mins

Thx @digitalspytech for featuring our new Feastive app in top tops for Xmas culinary success http://t.co/VxTg2kZox3 http://t.co/VHJBmKUT0Y

Great British Chefs

@gbchefs

57 mins

Here's a lemon meringue pie to get people talking by @MTomkinsonChef via @gbchefs http://t.co/fzSPYpP3ok http://t.co/HEub4rrmzC