Sweet potato, corn and coconut soup

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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