Soup tastes good in the cold and when it's hot, it warms you up extra nicely. I may have a tendency to favor dishes with chili and it can't be said too often that you can adapt it to your and your family's needs.
Here I have made soup with curry flavor, salmon and some vegetables I had in the fridge.
You can use more or others you like. I have not served rice with this soup, as it is quite filling. Rice is a classic for this dish, but as an alternative to rice you can serve cooked quinoa, if desired. Meatless Monday or not, for a vegan version, I recommend eggplant sticks, broccoli and mushrooms as a good combination.
CURRY SOUP
2 tablespoons oil
250 gr salmon fillet
2 tablespoons curry paste (own advertising)
300 g cooked scampi
200 g carrots
200 g squash
1 leek
1 can of coconut milk
2-3 dl water
fresh coriander
Procedure:
- Heat 1 tablespoon of oil and fry the fish in large cubes. Set aside.
- Cut the carrot into sticks, the squash into large slices and the leek into rings. Save 1/3 of the leek for garnish.
- Heat 1 tbsp oil, let the vegetables fry for a few minutes, add curry paste and coconut milk. Let cook for 5 minutes. Add cooked scampi and water. Cook until everything feels cooked through.
Serve with a good sprinkling of leek rings.
