vegetable soup

Spicy Sweet Potato Soup with Coconut Milk

~ danib@eatmystreet.net ~ 2 Comments

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk

A delicious new soup recipe that combines a few of my favourite things; sweet potato, coconut milk and a little spice. Yum!

I just use a store bought red curry paste for this but you could have a go at making your own curry paste if you were really keen.

The roasted red capsicum gives this dish a lovely sweetness. Roasting the sweet potato has a similar effect and the two flavours combined create a lovely depth of flavour.

I made a pot of this earlier in the week and then ate it for lunch every day. The curry paste gives it a little heat and keeps it interesting but does not overwhelm the other flavours.

Why not try my two ingredient flatbread recipe to go alongside it for a perfect lunch?

Simple Flatbread Recipe 

I hope you like it.

Dani

Roast sweet potato soup with coconut milk

Spicy Sweet Potato Soup with Coconut Milk
 
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A great sweet potato soup recipe using coconut milk and curry paste.
Author:
Recipe type: Soup
Cuisine: Modern Australian
Ingredients
  • 500 g of sweet potato, peeled and sliced into 1cm thick discs
  • 1 red capsicum, cored and de-seeded
  • 1 red onion roughly chopped
  • olive oil to coat
  • 500 ml of vegetable stock
  • 200ml of coconut milk
  • 1 tablespoon of red curry paste
Instructions
  1. Place the sweet potato, capsicum and red onion in a baking dish. Cover with olive oil and toss until all coated. Bake 190 degrees celsius for 45 minutes or until vegetables are all cooked through. Be careful not to burn anything as this will cause bitterness in the soup.
  2. When the vegetables are nearly cooked through, add 2 tablespoon of a mild oil to a large saucepan and add in the curry paste. Cook over low heat until heated through and aromatic.
  3. Add the vegetable stock to the saucepan and then add the roasted vegetables.
  4. Blitz thoroughly with a stick blender until the soup is all smooth.
  5. Add in the coconut milk and blitz lightly again. Season to taste.
Notes
You can peel the red capsicum if you prefer. Once roasted through the skin should just slip off.
Be careful with the way you cut your vegetables as you want them to cook evenly.
If there are any charred pieces of roasted onion or veg then do not add them to the soup as they will cause bitterness.

Want to hear the good news about the health benefits of sweet potato, including Vitamin B6, Vitamin C and more?

Take a look here. 

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Best Minestrone Soup Recipe

~ eatmystreet

Minestrone Soup Recipe

Minestrone Soup Recipe
Minestrone by eatmystreet.net

My daughter was sick recently and she had one request. ” I wish you could make me some soup Mum.”

Dear daughter did not even need to ask as I had sensed the gloom of winter upon us and already gathered all the ingredients that I needed for this minestrone soup recipe.

Each winter as suntan turns to sniffles, I long for a restorative bowl of hot soup. My Oma set the whole longing in process many moons ago. There was no visit made to her house where I was not served a bowl of hot Chicken and Vegetable soup. Sometimes with meatballs, sometimes without. The pot bubbled on the stove for days I am told, and was miraculously always full (if by miraculous you mean Oma persistently refilled it to make it last a little longer).

My own miniskirted Mother was apparently skill-less when it came to cooking, until my Oma took her under her wing and passed down the secrets. Thus I too was offered Chicken Soup each winter.

I recall arriving home from school one short, drab day, hemmed in by grey storm clouds and black night. There on the table was a bowl of hot chicken soup to replenish and revive. All was well.

Now to my homemade minestrone soup recipe. Curative of all manner of ills, although not always in the way you would expect. This is the recipe I use when a friend is in need through loss, loneliness or longing.

CLASSIC MINESTRONE

Best Minestrone Soup Recipe
 
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Author:
Recipe type: Vegetarian soup
Serves: 4-6
Ingredients
  • 1 large leek, thinly sliced
  • 3 carrots, chopped
  • 3 sticks of celery, finely chopped
  • 1 medium sized zuchini, chopped
  • 110g green beans
  • 1 Litre of hot water
  • 1 litre of Vegetable stock
  • 400g tin chopped tomatoes
  • 2 teaspoon of Mixed herbs
  • 400g can of Cannellini Beans
  • ½ cup small pasta shells
  • salt and pepper Fresh herbs to add as you like.
Instructions
  1. Chop all the fresh vegetables to a similar size and cook in a tablespoon of olive oil in a large pot, until just sizzling.
  2. Cover, lower the heat and sweat the vegetables for 15 minutes, shaking the pan occasionally.
  3. Add the stock, water, tomatoes, dried herbs and salt. Bring to the boil, replace lid, and simmer gently for 30 minutes.
  4. Add the beans and their liquid and the pasta and simmer for a further ten minutes.
  5. At the end of this time add fresh herbs and adjust seasoning. Enjoy.

 

This soup can be frozen and also improves with time, so can sit happily in the fridge for a couple of days. Eat sprinkled with parmesan cheese for an indulgent touch. Add bread to make a meal of it. Minestrone Soup Recipe

So why don’t you make a bowl and “*soup someone” this Winter.

* to “soup someone” is to bless their cotton Explorer socks off with the bringing of steaming soup, in Winter. Happy Eating. Dani xx Minestrone Soup Recipe