5 sweet pots peeled & large cubes
2 carrots peeled & large cubes
1 white onion finely chopped
1 litre veggie stock
1 red chilli finely sliced
1tbls grated ginger
2 cloves of garlic finely chopped
1 handful of cashew nuts
3tbs soy sauce
1 can of coconut milk
Peanut oil
Few sprigs of coriander plus extra garnish
1. Heat peanut oil in non stick saucepan pop in the onions, ginger &
chilli cook for 3 mins then add the garlic, & cook over heat until soft.
2. Pop sweet pots, carrots and veggie stock in pan bring to the boil &
cook for a 15 mins.
3. Blend this mixture until smooth
4. Add half the soy sauce all the coconut milk and coriander.
5. Return to the heat and bring up to a simmer
6. Pop the cashew nuts in a no stick pan or pot pour over the soy sauce and
heat for about 5 mins shaking to ensure they brown evenly
Serve the soup in bowls with a sprinkle of cashews & fresh coriander.
Delicious with a chilli garlic bread…. Combine 2tbs of butter with 1
clove of finely chopped garlic and a red chilli finely chopped. Slice a French
bread stick (not quite the whole way thru) & spread the butter mixture
lightly over each round. Wrap in foil and pop in the oven for 10 mins &
180.
500g turnip cubed
175g potatoes cubed
100g onions chopped
1 tbls of chopped garlic
1 litre of veggie stock
1 tbls of wholegrain mustard
3 tbls of cream
Cracked black pepper & a little salt
Couple of glugs of Olive Oil
Sauté the onions in some olive oil until nice and translucent. Pop
in the garlic and cook for about another min before adding the turnip &
potatoes, cook for about 5 mins before adding the veggie stock. Continue to
cook the veggies until when pierced they are quite soft.
Whizz with hand blender or food processor when cooked. Return the pot to the heat, add the cream & wholegrain mustard stirring until well combined. Season to taste with cracked black pepper…
This soup is delicious with a good loaf of wholesome brown bread.
Previous week's recipes..
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