Sweet potato, coconut and coriander soup
This silky smooth vegetarian soup is packed with nutrition and a hint of chilli to create the perfect comforting lunch with crusty brown bread
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 tbsp sunflower oil
2 onions, finely diced
2 stalks celery, finely diced
1 leek, white part only, finely diced
3 garlic cloves, finely diced
1 level tbsp ginger, finely chopped
1 red chilli, deseeded and finely chopped
600g sweet potato, peeled and diced
salt
pepper
1l vegetable stock
250ml coconut milk
1 tbsp coriander, chopped
Method
Heat the sunflower oil in a large, heavy-based saucepan.
Add the onion, celery, leek, garlic, ginger and chilli. Cook slowly, until soft but not coloured.
Add the sweet potato and season. Cook for a further 3 minutes.
Add the vegetable stock and cook until the sweet potato is soft, about 15 minutes.
Liquidise and add the coconut milk.
Reheat, check seasoning and add the chopped coriander before serving.
