A souper New Year.
For the third issue of Superfood Magazine I was asked to come up with six soup recipes, dishes to warm your wintery cockles and that put a spring in your step, and this was one I just had to include.
Dhal isn’t only a great Indian side dish, it makes for a killer soup on account of its hearty and wholesome texture and big flavours. I finished it with curried prawn skewers, but if you’re on a veggie tip then simply switch these for diced paneer, and instead of grilling them why not get some char bars going on them from your griddle pan instead.
- 12 tiger prawns, deveined
- 250g yellow split peas, cooked as per the pack instructions and left to cool
- 1 large red onion, finely chopped
- 1 clove garlic, peeled and minced
- 2" piece of ginger, peeled and minced
- 750ml chicken stock
- 4 tomatoes, chopped
- 1 red chilli, chopped
- 2 tsp black mustard seeds
- 2 tsp garam masala
- 2 tsp curry powder
- Juice of 1 juicy lime
- 100g fresh spinach, washed
- Oil for cooking
- Sea salt
- 4 bamboo skewers
- Fresh coriander
- Greek yogurt
- 1 red chilli, sliced
- Soak your wooden skewers in water.
- In a large saucepan fry the onion and ginger until softened on a medium heat, then add the garlic, tomatoes and a scrunch of salt and cook for a further 5 minutes. Next add the garam masala and cook through for a couple of minutes.
- Top with the stock and bring to a simmer, cooking for 10 minutes. Remove from the heat and using a stick blender, blend some of the soup in the pan, you’re after a chunky texture with some of the split peas whole and some pureed.
- Return to the hob on a low heat. While this is happening, thread the prawns onto the skewers (3 on each skewer) and preheat your grill on a hot setting. Lightly oil the prawns and sprinkle the curry powder over the front and backs of them.
- Put the prawns under the grill to cook, around 2 to 3 minutes on each side. While they’re cooking add the spinach and lime juice to the soup and increase the heat, leaving the lid on the pan so the spinach wilts. Stir until the spinach is combined then taste and adjust the seasoning as needed.
- Spoon the soup in to bowls and top with the prawn skewers, a dollop of yogurt, fresh chilis and fresh coriander, serve straight away.
This is one of six recipes I created for Superfood Magazine’s January issue — available in shops now.