This recipe for sweet potato and coconut soup takes about twenty minutes to cook, making it ideal for a speedy autumnal supper. Deliciously creamy, it uses fresh ginger to give it a bit of a kick. Give it a go- don't forget to leave a comment to let us know how you got on!
Ingredients:
1 inch fresh ginger root (minced)
1 garlic cloves (minced)
olive oil
1 pinch dry chilli peppers or 1/4 fresh mild chilli
1 1/2 teaspoons dried lemon grass
1 large sweet potatoes (peeled)
200g coconut cream
2 tablespoons fresh plain yogurt
1/2 litre vegetable stock (cube based)
Directions
- Sauté garlic and ginger in oil for 1min in large sauce pan, to release flavours.
- Add vegetable stock. Simmer for 2 minutes.
- Add diced potato, reduce heat and simmer for 10mins, add lemon grass and chili, and continue to simmer until potato is soft, approximately 5mins.
- Liquidise.
- Return to heat; add coconut and yogurt. Do not boil!
- Serve (garnish with olive oil, and serve with crusty bread)
What are your favourite super speedy soups?
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