|Sat Fat 11.7g||75%|
250g waxy potatoes, cooked, cooled and mashed
250g boneless lamb leg steaks, trimmed of fat and cut into small cubes
2x 400g round or butternut squash
1 onion, peeled
1 garlic clove, peeled and crushed
1 tablespoon olive oil
1 tablespoon ground garam masala
1 red pepper, deseeded and sliced
½ can light coconut milk
4 spring onions, sliced
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped coriander
Recreated to celebrate VE Day, this is a popular 1940s wartime soup made with potatoes, onion, leeks and celery - healthy and really tasty.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This campaign was originally produced in the framework of a programme co-financed by the European Union