We’ve been having a fair bit of spring-time fun lately, between the bouts of studious noses in books, mammoth sessions of ironing and washing, messy but successful recipe development and you know…general work.
We have eaten chips at the zoo in front of pelicans, samosa toasties at butterfly world, churro’s at the real food festival, Chinese ‘mix boxes’ in Camden and pizza at the foot of the cable cars in London. Of course there was Indian ice-cream, warm chocolate fudge cake and a whole box of alphonso mangoes in between.
So, at the start of this week I made this Asparagus, spinach and mung bean soup with a real Thai feel. When you look at it, I hope you will find the bright green, smooth and pulpy look as enticing as it is promising of nutrition and seasonal freshness. When you smell it, you get a really rousing whack of juicy, lightly sweet and spices essences. The taste…a bit likes a Thai green curry with an Indian and English accent. How’s that for a healthy fusion?
For the full recipe, head over to great british chefs