“If you love the sourness of a Thai tom yum soup, then you’ll really enjoy this. I like to add watercress and shredded lettuce at the end as I always have one or the other in my fridge waiting to be used up.”

Feeds 4, takes 25 mins

INGREDIENTS

• 1 large red onion, thinly sliced

• 1 tbsp oil or ghee

• 4 fat garlic cloves, finely diced

• 5cm piece of ginger, thinly sliced

• 2 large sweet potatoes chopped into 2cm cubes

• 300g cherry tomatoes

• 2 tbsp tamarind paste

• 1 tbsp tamari

• 1 tbsp fish sauce or extra tamari

• 1.2 litres vegetable stock, bone broth or water

• A pinch of chilli flakes or a chilli

• 300g green beans, topped but not tailed, halved

• 500g fish fillets in 2–3cm chunks

• 300g mix of spring greens, cabbage, pak choy, spinach or watercress, sliced

METHOD

In a large saucepan, fry the onion over a medium heat for 3 minutes.

Add garlic and ginger, then sweet potato, tomatoes, tamarind paste, tamari, fish sauce, broth, chilli or chilli flakes and salt and pepper.

Pop the lid on, bring to the boil, then turn down to a medium simmer for 15 minutes until the sweet potato is tender.

Add the green beans, fish and cabbage, pak choy or hardier greens. Simmer for 5 minutes until the fish is just cooked through. Add more tamarind paste for a sourer flavour, if desired.

Add the spinach or watercress to each bowl if using, then divide the soup into the bowls.

Eat Green: Delicious Flexitarian Recipes For Planet-friendly Eating is out now (Ebury Press, £22). Melissa is also a guest on the BALANCE podcast.