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Spicy winter vegetable soup with coconut sambal
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Create a flavorful seasonal soup effortlessly.
Ingredients:
  • 36.40 gm olive oil
  • 1 large leek, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 2 small red chillies, seeded, chopped
  • 1 large (about 780g) orange sweet potato (kumara), peeled, coarsely chopped
  • 1 small (about 250g) swede, peeled, coarsely chopped
  • 1 litre (4 cups) vegetable liquid stock
  • 20g shredded coconut
  • 20.00 ml chopped roasted peanuts
  • 20.00 ml shredded mint
  • 4 naan bread, to serve
Instructions:
  • In a large saucepan, warm oil over low heat. Sauté leek, ginger, garlic, and half the chillies for 5 minutes until soft. Add sweet potato and swede, cook for 2 minutes until lightly browned. Pour in stock, bring to a boil over high heat, then simmer on low for 15 minutes until vegetables are very soft. Remove from heat.
  • Blend half of the potato mixture in a blender until smooth. Pour the blended soup back into a clean saucepan. Repeat with the remaining mixture. Season with salt and pepper, then bring to a boil to reheat.
  • Mix coconut, peanuts, mint, and remaining chili in a small bowl. Pour the soup into serving bowls. Top with coconut sambal and enjoy with grilled or barbecued naan bread.

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