Thai Spiced Broccoli & Red Pepper Soup

Method

1. Cut the pepper in half, deseed and remove the stalk.
2. Rub with oil and season with a little salt and pepper.
3. Roast in a moderate oven for 10 to 15 minutes until soft but not coloured.
4. Meanwhile, chop the onion, leek, celery and carrot and sauté gently in a little oil.
5. Put the garlic, ginger, chilli and lemongrass in a blender, with the juice and zest of the lime and blend to a paste.
6. Add this paste to the onion mixture and carry on cooking until soft.
7. Add a pint of the water and turn up the heat.
8. Roughly chop the broccoli and add to the pan.
9. Once it is boiling, allow to cook for 5 minutes and then add the creamed coconut and the roast pepper.
10. Blend and season to taste.
11. It should be about the same consistency as double cream. If it is too thick add more water and reheat.

Ingredients

1 Large ripe Red Pepper
1 Large head of Broccoli
2 Sticks Celery
1 Large Carrot
1 Leek
1 Medium Onion
1 Piece Lemon Grass
3 Centimetres Ginger
1 Hot Chilli Pepper
3-4 Cloves Garlic
50g Creamed Coconut
1 Lime
1 to 1 ½ Pints Water
A little Vegetable Oil