Well, the barbecue weather seems to have disappeared for a short while (just in time for Glastonbury!). So maybe some soup is in order this weekend! THAI SPICED SWEET POTATO SOUP Serves 6-8 Ingredients: - 3 tbsp olive oil - 250g (9oz) sweet potatoes, peeled & chopped - 1 large carrot, chopped - 1 onion, chopped - 1 leek, sliced - 2 garlic cloves, crushed - 2 fresh lime leaves - 2 tsp grated fresh root ginger - ½ stalk lemongrass, crushed with a rolling pin - 1.5 litres (2 1/2 pints) vegetable stock - 2 birds eye chillies, deseeded & finely chopped - 250 ml (9fl oz) coconut milk - 2 tbsp chopped fresh coriander - Salt & freshly ground black pepper Heat the olive oil in a large saucepan. Add the sweet potatoes and all the chopped vegetables and fry gently for a few minutes, without browning. Add the garlic, lime leaves, ginger and lemongrass. Cook gently for another few minutes. Pour in the vegetable stock and bring to the boil, then reduce the heat and simmer for about 45 minutes until the vegetables are tender. Transfer the soup to a blender and puree until smooth (or use a stick blender if you have one) then return to the saucepan and add the chillies, coconut milk and coriander. Re-heat, season and serve piping hot with crusty brown bread. Another recipe from our Ragdale Hall Cookbook, Healthy Food - Tasting Good.
Posted on: Fri, 27 Jun 2014 10:15:36 +0000
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