Sweet potato and coconut soup
, 18 December 2019
(34 votes)
Nutritional Info
Each 408g serving contains
-
Energy
854KJ
204KCAL
10% -
Fat
6.5g
low
9% -
Saturates
3.7g
low
19% -
Sugars
9.4g
low
10% -
Salt
0.29g
low
5%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 209kJ/50kcal.
Ingredients
- 1 large onion, chopped
- 1 clove garlic, chopped
- 3cm thumb-sized piece ginger, chopped
- 1tbsp rapeseed oil
- 4 medium sweet potatoes, peeled and chopped
- 1 reduced-salt vegetable stock cube
- 400ml reduced-fat coconut milk
- 2 spring onions, shredded, to serve
- Chilli flakes, to serve
Method
In a lidded pan, fry the onion, garlic and ginger in the oil on medium for 10 mins to soften, not brown.
Add the sweet potatoes, stock cube and 1L boiling water. Bring to the boil, cover and simmer for 30 mins or until softened.
Stir in the coconut milk (reserving a little to serve) and blitz with a handheld blender until smooth. Divide between 6 bowls.
Drizzle with the reserved coconut milk; sprinkle with the spring onions, chilli flakes and some pepper.