Tag Archives: Deena Kakakya

A soup is not just for winter – Deena’s emerald summer soup with Thai basil

14 Jul

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Who said that soups are for winter?Who even suggested that soups are synonymous with hibernation, runny noses or sore throats, debates about kids names on daytime TV, blankets on the sofa, cozy socks and growing heating bills? Are soups all about stoking the internal heating with heavy potatoes and creamy tomatoes?
Summer…sitting in the park, day dreaming or simply thinking.  Running your fingers through the quenched green grass with the heat on your back.  Children giggling, birds singing, ice cream melting, the breeze flirting with skirts.  All sounding a bit poetic and cliched now, but you see what I mean.
In the summer months…no wait, that’s perhaps a bit optimistic.  In the summer moments, I keep being told ‘I just want to eat something light and tasty’.  I have to say, I feel the same.  Picking is far more fun in the sun, partly because it leaves room for lollies and ice cream.  I’m sharing with you a recipe that is full of the seasonal emerald edibles and tastes light and healthy…bloated tummies are no fun in any season.
I’ve been working on spring time recipes for some of the magazines and I’ve picked one of the recipes and given it a summery make over.  It’s another easy recipe that requires just one pot, so more time to spend outdoors having fun! This recipe comes with a warning…I love lashings and lashings of this soup and I’m sure you will too.  Just watch that white t-shirt, don’t go out with the evidence of this soup splattered over you will you.
Ingredients
1.5litres of vegetable stock
One large red chilli
2 cloves of garlic
100g broccoli cut into small florets
One courgette diced into bite sized pieces
100g leek, cut into bite sized pieces
50-75g spring onions
75g petit pois
125g Capelli d’angelo (angel hair pasta)
2-3tsp vegetable oil
2 tsp Thai basil paste
1. Mince together the chilli and garlic
2. Heat the oil in a heavy bottomed pan and then add the garlic and chilli paste and fry them for a minute before adding add the vegetables.  Mix well before adding vegetable stock.  Bring the soup to a simmer and then cook for 3-4 minutes
3. Add the Thai basil paste and the pasta and cook for a further 4minutes.
4.  Add any seasoning if you wish, but only after tasting.  I didn’t add anything as the stock contains salt.
Cooks note: I bought the Thai basil paste for Sainsburys, it’s their own product.
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