This soup tastes like more! It’s simply delicious and really hits the spot.
Serves: 4 people
400 ml Coconut Milk
4 slices Crusty Bread
2 cloves Garlic
0.5 tsp Ground Black Pepper
1 - Lime
zest and juice
2 small Onion
1.5 tsp Salt
1 pinch SuperValu Chilli Flakes
0.5 - SuperValu Fresh Red Chilli
or green, deseeded and finely chopped
2 tbsp SuperValu Oil
2 large Sweet Potatoes
(approx 850g), scrubbed well
1 L Vegetable Stock
- Chop the sweet potatoes into bite-sized pieces. Leave the skin on, as this is where most of the nutrition is.
- Heat the oil in a large saucepan set over a high heat. Add the onions, garlic and chilli and cook for 2 minutes, stirring regularly. Add the sweet potatoes along with the salt and pepper. Reduce the heat to medium, cover the pan and sweat for 3 to 5 minutes with the lid on, stirring occasionally.
- Add the vegetable stock and coconut milk and turn the heat up to high. Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, until the sweet potatoes are soft and cooked through. Remove from the heat, add the lime juice and blend with a hand-held blender until smooth.
- Ladle the soup into bowls. Top with some lime zest and chilli flakes and serve with a decent slice of bread.