Cocout soup

Sweet potato and coconut soup

Thick and smooth with warming ginger, this hearty veggie soup is comfort in a bowl

By , 18 December 2019

(21 votes)

Sweet potato and coconut soup
  • 45 Mins

  • Serves: 6

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.