I made this soup on Tuesday night and underestimated a) how delicious it would be b) how popular it would be with my family c)how many of my friends would comment saying it looked delicious. Another culinary success! Here is the recipe. I recommend serving with rye bread. Any good quality bread would be nice though!
4 sweet potatos
2 tbsp Coconut Oil
1 Onion
4 Garlic Cloves
2 tbsp red curry past
1 tbsp green curry paste
1 tsp Coriander
2 tsp Salt
1 Lime
4 Cups of Chicken Stock
1 Can of Coconut Milk
Fresh Coriander to Serve
Pumpkin Seeds to Serve
Method:
Peel and cut the sweet potato into smallish squares
Heat the coconut oil on a medium heat. Finely dice the onion and pop into the pan with a pinch of salt, cook for 5 minutes then add in the sweet potato, garlic, curry pastes and coriander. Stir for 5 minutes then pour in the stock, coconut milk and salt. Bring to a boil and reduce to a simmer for 25 minutes until cooked through. Blend these ingredients until there are no lumps and squeeze in the juice from the lime.
Garnish the soup with coriander and sunflower seeds and enjoy!
In my quest to become better at making quick, healthy foods I have started experimenting with various concoctions of ingredients and hoping for the best. Once in a while I make something which tastes delicious, so for those of you wanting a little inspiration, I have spared you the countless failed attempts and posted a nice little recipe for a breakfast bowl which is also a good fix for a sweet craving.
Ingredients:
Generous handful of raspberrys
1 tbsp. of chia seeds
100 ml almond milk
1 tbsp. peanut or almond butter
1 banana
4 drops vanilla essence
juice of half a lemon
Method: Put the raspberry's, chia seeds and lemon juice into a bowl. With the flat side of a spoon, crush the raspberrys into the mix and stir together. Leave for a few minutes and give it another mix until it has the consistency of jam.
In a blender put the banana, almond milk, peanut/almond butter and vanilla essence and give it a whizz for 30 seconds.
Pour this into the bowl with the raspberrys and chia seeds and refrigerate for 30 minutes.
Voila!
