Raw Mango And Lemongrass Soup

~Ingredients

3-4 small, raw mangoes
1-2 stalks, lemongrass
4-5 garlic pods
1 tbsp butter
1 litre vegetable stock
1 tsp herbs (thyme, rosemary, tarragon -- available at any store that sells imported foods -- coriander or mint leaves)

~Method

Wash, trim and chop the lemongrass and keep aside.

Wash, peel and chop the raw mangoes.

Make a fine paste of the mangoes in a mixer or food processor.

On a gas, melt butter in a deep bottomed pan and toss in the garlic flakes.

When the garlic turns light gold, add the chopped lemongrass, and saute.

Add the mango paste to the pan and stir slowly.

Add the herbs, and season the mango mixture with salt and pepper.

Add vegetable stock in the pan and simmer for approximately 10 to 12 minutes.

You could make the vegetable stock by boiling the trimmings of leftover vegetables, like carrots, cauliflour stems, etc, in water.

Strain the soup and serve hot.

You could sprinkle a garnish of some chopped raw mango.