Nothing better when you have soup in the winter
Serves: 4
Preparation time: 15 Minutes
Cooking time: 30 Minutes
Ingredients:
- 1 T Butter
- 1 T Olive oil
- 2 Leeks, chopped
- 1 x 1.5 cm piece ginger, grated
- 1 Red chilli, chopped
- 4 Cloves garlic
- 500g Sweet potatoes, peeled and sliced
- 4 Cups vegetable stock
- 1 x 400ml can coconut milk
- 3 T Fresh coriander, chopped
- 100g Cashew nuts
- 2 T Soy sauce (wheat-free soy sauce is available from health stores)
- Salt and freshly ground black pepper.
Method:
- Melt the butter and oil in a large pan.
- Gently cook the leeks, ginger, chilli and garlic for 1 minute.
- Add the sweet potato and stock. Cover and simmer until the potato is soft.
- Add the coconut milk and coriander. Blend until smooth.
- To make the soy cashews, toss the nuts in soy sauce and roast at 180°C for 15 minutes.
- Season the soup and serve it with the soy cashews.
**Tips**
Low fat, medium GI: A fragrant and velvety smooth soup made without cream.
Credit: https://taste.co.za/ (Abigail Donnelly)
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