Chilled Parsley Soup

OLYMPUS DIGITAL CAMERA

With the weather being as beautiful as it has been here in the UK lately, hot dinners have gone out of fashion. I’ve also been wanting to eat smaller meals rather than big ones, and this chilled soup has made a few appearances over the month. It started off as the base for a Thai curry sauce, and I enjoyed it so much while taste testing that hubby and I ate it as was. So yummy and too easy – start to finish you’re looking at less than ten minutes.

Ingredients (to serve four):
Tin of coconut milk
Bunch of parsley
Large red onion – diced small
2 cloves of garlic – crushed
Tbsp coconut oil
Tbsp freshly grated ginger
Tbsp Thai fish sauce
Tbsp sesame oil
Tsp peanut or almond butter
Tsp honey
Tsp tamari

Method:
– fry the onions in the coconut oil over a high heat until soft, add the garlic and cook for another minute

– tip the contents of the pan into your blender or food processor, along with the rest of the ingredients

– blend until smooth

– serve immediately or make in advance and store in the fridge

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s