Thai buttercup soup with pad Thai salad and grilled lime garlic bread

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Thai curry paste with lime leaf
Couple
1 pottle
Family
1 pottle
Buttercup pumpkin
Couple
1/2
Family
1
Coconut milk
Couple
1 tin
Family
2 tins
Water
Couple
1 - 2 tins
Family
2 - 3 tins
Bean sprout
Couple
1 bag
Family
1 bag
Ciabatta buns
Couple
2
Family
4
Lime garlic butter
Couple
1 pottle
Family
1 pottle
Crushed peanut
Couple
1 pack
Family
1 pack
Lime
Couple
1/2
Family
1
Coriander*
Couple
All / a half
Family
All / a half

The volume of water is a guide. Add three-quarters of the amount in the recipe, then look at the consistency after it’s pureed. You can add more if required.

Make sure you remove the wood stem in the middle of the lime leaf, it won’t blend very well.

*If you’re on the 5-night plan coriander is a shared ingredient, use half for this recipe.

Instructions

1

Pre heat oven to 180.

If you are on the family plan you will have a full pumpkin, peel, deseed and dice.

If you are on the couples plan, peel the skin off the pumpkin.

Cut into 3 cm cubes.

Toss the pumpkin with oil and salt and roast for 20 until golden and tender.

2

Remove the stem from the center if the lime leaf in the curry paste.

Peel, chop in half, then slice the onion.

Peel and mince the garlic.

In a large pan, sweat the onions in a little oil for about 3 minutes, until soft.

Add the garlic, a pinch of sugar and three-quarters of the curry paste.

Cook for another 2 minutes.

Add three-quarters of the water and a good pinch of salt. Bring to a gentle simmer.

3

Remove the coriander leaves from the stalk, and place the leaves in a bowl. Thinly slice the stalk and place in the soup

Once the squash is cooked add to the pot.

Add the coconut milk and cook for 5 mins. Remove from heat.

Switch the oven to grill.

4

Puree until smooth. If it’s too thick, add more water.

Taste and add more salt, a pinch of sugar, or more curry paste, to taste.

Cut the bread in half and spread with the lime garlic butter. Grill until golden, a little char is good.

5

Add the bean sprouts and peanuts to the coriander leaves, season with a little salt and squeeze in lime juice.

Serve soup topped with pad Thai salad and grilled garlic bread on the side.



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