Butternut squash and sweet potato soup
This recipe was devised by a friend of mine, originally made to use up the fresh coriander and coconut milk that was leftover from making the Spice Pots Goan Fish Curry. She’s done a cracking job – it is a really tasty warming soup packed with fresh vegetables. The coconut milk gives it a lovely sweetness and creamy consistency.
Nutrition (per serving)
Ingredients
-
Olive oil1 splash
-
Frozen pre-chopped garlic2 tsp
-
Piece of ginger (Knuckle sized)1
-
Pre-chopped sweet potatoes1.5 cups (200 g)
-
Pre-chopped large butternut squash1 bag (500 g)
-
Frozen sliced carrots1.5 cups (105 g)
-
Vegetable or chicken stock cube1
-
Korma Spice pot (Goan, Tandoori Masala or Bhuna)2 tsp
-
Coconut milk0.5 tins (400 ml)
-
Fresh coriander1 bunch
Method
-
Heat the oil over a medium heat, add the onions, garlic and ginger and cook until softened.
-
Put the onions and vegetables in a lidded pot with the stock cube and cover with boiling water, cook for 5 minutes.
-
Stir in the coconut milk and Spice Pots Korma or other chosen blend. Heat for another 20 minutes.
-
Once the vegetables are soft, remove from heat and blend with a stick blender.
-
Finish with a sprinkling of chopped fresh coriander.
-
Ready to freeze
Once cooled, portion the soup into freezable, sealable soup bags – 1 cup per portion.
-
Ready to eat
Remove from freezer and cook from frozen or defrosted in a pan or microwave stirring until steaming hot.
