Usually, I plan ahead and am pretty organised about what I’m going to be cooking and eating, but this soup was an accident. I happened upon the recipe in the 30 Days of Vegan book by Catherine Kidd R.D., realised I had all the ingredients and nothing particular planned for lunch so there it was, simple and delicious. Before you ask, no I’m not a vegan, but I’m not Indian either and regularly cook Indian food.
Ingredients:
1 tbsp EVOO
1 onion diced
1 sweet potato, scrubbed and cut into small chunks
400ml vegetable stock
1 x 400ml tin coconut milk ( i used low fat, for no particular reason)
1 x 198g tin sweetcorn
Salt & Pepper to taste
Coriander to garnish
Method:
Heat the oil in a pan over a low heat, adding the onions and sweet potato. Cook for about 5 minutes, until soft and slightly browned
Add the stock, coconut milk and sweet corn and simmer for 30 minutes, stirring occasionally to make sure nothing sticks to the pan.
Blend using a hand-held blender until smooth. Reheat if necessary and add salt and pepper to taste. Garnish with torn coriander leaves.
Yum, yum, yum!
Until next time,
Karen O
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