Spicy Soup

Spicy Soup

An Asian inspired soup with lots of curry, ginger, garlic and coconut flavours. Mmmm!


Step 1
  • Put the almonds in a saucepan and heat, shaking and stirring them well for about 2 minutes or until they are a lovely golden colour.
Step 2
  • Over a high heat melt the butter in a large saucepan and add the curry powder, apple, onion, garlic and ginger - heat for about ½ minute. Add vegetable stock and bring to the boil.
Step 3
  • Cut the meat into bitesize chunks and cook it for about a minute in the stock. Add spring onion, cooking cream and salt. Let the soup simmer for a while and then taste.
Step 4
  • Put the couscous in a bowl, pour over the boiling water. Let stand for about 10 minutes - mix with a fork a couple of times while standing. Serve the spicy soup with roasted almonds, couscous and apricots on the side.


Coarsely Chopped almonds
50 g
10 g
Curry powder
1 tbsp
Apple Cut into Small Cubes
Large Chopped White white onion
Large Crushed garlic cloves
Grated Fresh ginger
5 tsp
Vegetable bouillon
800 g
Beef Strips
400 g
Sliced spring onions
Cooking cream
250 ml
Sea salt
1 tbsp
200 g
Boiling water
¼ litre
Coarsely Chopped dried apricots
150 g