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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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10mins
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30mins
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4
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Bites
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2
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Low - cal spray oil
1 Onion, chopped
2 Sticks celery, chopped
2 Garlic cloves, crushed
1 Large potato, diced
1 Medium cauliflower, cut into florets and chunks
1 litre hot vegetable stock
1 Bay leaf
100ml Reduced- fat creme fraiche
2tsp Whole grain mustard
120g Grated reduced-fat Cheddar cheese
Spray a large pan with oil and set over a low to medium heat. Cook the onion, celery and garlic, stirring occasionally, for 6–8 minutes until tender but not browned. Stir in the potato and cauliflower and cook for 1 minute. Add the hot stock and the bay leaf and simmer gently for 25–30 minutes until the vegetables are tender. Remove the bay leaf. Blitz the soup, in batches, in a food processor or blender until smooth. Return to the pan and stir in the crème fraîche, mustard and most of the cheese. Stir gently over a low heat until the cheese melts. Season to taste. Serve sprinkled with the chives and the remaining grated cheese.
Tip: You could sprinkle some crumbled crispy lean bacon rashers over the top as a garnish. Alternatively, top with some roasted or sautéed cauliflower florets.
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