Asian Tsunami Fusion Soup Recipes

Steps:

• Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.

Steps:

• In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
• Cook, stirring, until squash is very tender, 15 to 20 minutes.
• Cool to room temperature or refrigerate.
• Just before serving, stir in vanilla.
• Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

Steps:

• Pre-heat oven to 220 degrees celsius.
• Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
• Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
• Roast in the oven till all tender. Approximately 45 minutes.
• Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
• Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
• Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
• Stir together and watch for 5 minutes.
• Once combined use a hand stick blender or similar to puree the ingredients.
• Enjoy!