The Body Retreat
Women Only Weight Loss & Wellbeing Retreats
Slowly sauté the carrot, parsnip and celeriac in the butter, cook for about 5 mins until soft but not brown. Add the chestnuts, stock and Marsala is using and cook for 15 mins. Grate in the fresh nutmeg Allow to cool for a few mins then transfer to a blender and blitz until smooth. You
Heat a large heavy pot over medium-high heat. Add the coconut oil, soften the onion then add the curry paste and stir for about 1 minute, or until fragrant. Meanwhile take the hard outer layer from the lemongrass stick and then bash with the back of your knife to release the flavor and add
Chop the garlic and chilli (if using), until you have a rough paste. Heat the oil in a large, deep frying pan, add the garlic and chilli and fry very briefly. Add the onions, peppers and salt. Stir once, cover, lower the heat and sweat for 10-15 minutes, or until it just starts to catch
Place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, oil and wine vinegar. Blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.)
