Meat Free Monday

Back to soups again this week and I make no apologies for it! Soups are such a versatile way to pack in lots of healthy goodness into your diet. I love trying out new recipes for soup and I came across an interesting one for an asian style soup last week which I’m going to share with you today.

Sweet Potato and Coconut Cream Soup

Ingredients

1 tbsp groundnut oil
1 onion, peeled and finely chopped
1 garlic clove, crushed
1.25cm/½in piece fresh ginger, peeled
675g/1½lb sweet potatoes, peeled and diced
1 tbsp lemongrass, chopped
570ml/1 pint vegetable stock
570ml/1 pint coconut cream
salt and freshly ground black pepper
2 limes, zest and juice

Method

1. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.
2. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender.
3. Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
4. Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice.
5. Ladle the soup into bowls and garnish with the lime zest.

Recipe from The Vegetarian Society