SWEET POTATO & COCONUT SOUP

Another hearty and nourishing vegetarian soup recipe as we head into slightly cooler weather for Brisbane town. The kumara (sweet potato) and lime work beautifully together, creating a sweetness and a tartness to this soup that the coconut milk softens. Choose light coconut milk to save a huge amount of calories! The baby spinach adds more nutrients and a welcoming splash of green, but you can omit them if you want. A simple but filling soup. 

INGREDIENTS

• 1 tablespoon coconut oil
• 1 medium brown onion, finely chopped
• 1 large garlic clove, finely chopped
• Finely grated rind & juice of one medium lime
• 750g sweet potato, peeled & cut into even cubes
• 500ml vegetable stock, preferably Massel brand 
• 1 cup water
• 400ml light coconut milk
• a large handful of baby spinach leaves, washed & drained 

COOKING

1. Heat oil in a large saucepan over medium-low heat and add onion, garlic and lime rind. Cook, stirring often, for 4-5 minutes or until onion is soft. Add the sweet potatoes to the pan and cook, stirring frequently, for 5 minutes. 

2. Pour in the stock, water, coconut milk, lime juice and a generous pinch of sea salt & ground black pepper. Bring to the boil, then reduce to a simmer and cover, cooking for 15 minutes or until the sweet potato is tender.

3. Pour the soup into a food processor or blender and process/blend on high for just a few seconds until smooth (or almost smooth if you like a little more texture in your soup). Return the soup to the pan, add the spinach and stir until heated through. Add more salt & pepper if needed and serve into four bowls. 

Serves / 4 

Total Preparation time / 20 minutes 

Total Cooking time / 35 minutes 

x Emily