Broccoli soup Thai style salmon chowder

INGREDIENTS

• 1 leek, chopped

• 2 cloves garlic, crushed

• 1t salt

• 2T ground cumin

• 2T olive oil

• 2 whole heads broccoli, head and stems roughly chopped

• 4 cups chicken stock (or vegetable stock if you’re vegetarian) • one big handful of spinach or Swiss chard leaves

• 1 can coconut cream

TAHINI AND LEMON SAUCE

• 1 clove garlic, crushed

• ½t salt

• ½t ground allspice

• 4T tahini (sesame paste available from major supermarkets)

• ¼ cup fresh lemon juice

• 2T water

• 2T olive oil

• salt and freshly ground black pepper to taste

METHOD

1. In a medium sized pot, gently heat the olive oil and fry the leek and garlic, together with the salt and the ground cumin until softened.

2. Add the broccoli and stock and simmer for 10 to 15 minutes, until the broccoli is soft. Add the spinach or Swiss chard leaves and simmer for a few more minutes until wilted. Purée ingredients together with the coconut cream and season to taste.

3. To make the tahini sauce, mix the garlic, salt and allspice in a blender. Add the tahini, lemon juice, water and extra virgin olive oil to make a creamy sauce. Serve the soup with a drizzle of the tahini sauce and some bread.

INGREDIENTS

• 2T olive oil

• 1 punnet button mushrooms, stems removed and thinly sliced

• 2 garlic cloves, crushed • thumb-sized piece of ginger, grated • 1 tomato, roughly chopped

• 1 red pepper, diced

• 2 stalks lemongrass, washed and cut into 5cm pieces

• 10 lime leaves (makrut or magrood) • 4 cups (1 litre) chicken stock

• 1 tin coconut milk

• 300g salmon, skin removed and cut into 2cm pieces

• ¼ cup fish sauce

• ¼ cup lime juice

• sea salt and black pepper to taste

• fresh Thai basil or coriander leaves and lime wedges to serve

METHOD

1. Heat the oil in a large, heavy-based pot over high heat.

2. Fry the mushrooms until browned (about 10 minutes). Add the garlic and ginger and fry for a few more minutes.

3. Stir in the tomato, pepper, lemongrass and lime leaves. Cook until the tomato and pepper softens.

4. Add the chicken stock and coconut milk and bring to the boil. Reduce the heat and simmer for 20 minutes.

5. Add the salmon, fish sauce and lime juice and cook for a few minutes until the salmon is cooked.

6. Season to taste and garnish with coriander or basil and lime wedges. ●