Friday, May 29, 2015

Recipe: Sweet Potato and Coconut Soup

Simple, easy and
ready in no time!
I have long been a fan of 'kumara' since I spent some time many years ago living in New Zealand.  I came across this recipe for Sweet Potato and Coconut Soup, tried it, and have made it every winter since. It is simple, easy and ready in no time which makes it a fantastic mid week meal!  Enjoy... 


1 tbs olive oil
1 brown onion, chopped
2 tsp fresh ginger, grated
1 tsp ground cardamom
3-4 large sweet potato (kumara), peeled and sliced
3 cups chicken stock
400ml can coconut milk
1 tbs lime or lemon juice
salt and black pepper to taste

1.  In a large saucepan, heat the olive oil over medium heat.  Add the onion
       and ginger, cooking until soft.
2.  Turn the heat up to high and add the cardamom.  Stir to coat the onion.
3.  Add the sweet potato and stir.
4.  Add the chicken stock and cover.  Once boiled, turn the heat down to a 
     simmer, covered, for about 10 - 15 minutes, until the sweet potato is soft.
5.  Puree the soup with a stick blender or food processor.
6.  Stir in the coconut milk and juice.  Add salt and pepper to taste.

Serves 4.

Bon Appetit!

Photo Cred: Superfood Magazine.

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