Combining the richness of coconut with the earthy goodness of potatoes, this soup is both satisfying and full of flavour.
Ingredients
7.5ml (1½ tsp) vegetable oil
1 onion, chopped
3g (about ½ tsp) Thai red curry paste
375g sweet potatoes, grated
500ml vegetable stock
50ml coconut milk
Small handful fresh coriander, roughly chopped
Instructions
1. Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
2. Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth.
3. Sprinkle with coriander and serve with warm naan breads.
All Horder Healthcare recipes are reviewed and analysed by a dietician.
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Instructions
1. Heat the fish stock in a pan and keep warm
2. In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
3. Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through
4. Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops
5. Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
All Horder Healthcare recipes are reviewed and analysed by a dietician.
(opens in new tab)
Instructions
1. Heat the fish stock in a pan and keep warm
2. In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
3. Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through
4. Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops
5. Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
All Horder Healthcare recipes are reviewed and analysed by a dietician.
(opens in new tab)
Instructions
1. Heat the fish stock in a pan and keep warm
2. In a heavy saucepan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
3. Add the rice to the pan and with a wooden spoon, mix the rice into the onions. Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir. Make sure the rice has fully absorbed the stock before you add another ladle. Continue adding stock until the rice is tender and cooked through
4. Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs. Stir with care, as you want to just warm the seafood and gently cook the scallops
5. Finish with some grated Parmesan and season with salt and pepper. Divide the risotto between plates or bowls and serve immediately
All Horder Healthcare recipes are reviewed and analysed by a dietician.
(opens in new tab)
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