Sweet Potato and Coconut Soup

Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Recipe by Chef Neven Maguire.

Ingredients

0/13 Ingredients
Adjust Servings

Instructions

0/11 Instructions
  • Preheat the oven to 200°C (400°F/gas mark 6).
  • Place the sweet potatoes in a baking tin, drizzle over half the honey and roast for 25–30 minutes, until tender. Set aside.
  • Heat the remaining oil in a large pan over a medium heat.
  • Add the onion, celery and chilli and sweat for 4 minutes, stirring occasionally.
  • Add the reserved roasted sweet potato with the stock and tomato purée, then bring to the boil.
  • Reduce the heat and simmer for 10 minutes, or until the liquid has slightly reduced and all of the vegetables are completely tender.
  • Reserve 3–4 tablespoons of the coconut milk as a garnish and pour the remainder into the pan with most of the shredded ham hock, again holding a little back to garnish.
  • Cook for another 5 minutes, stirring constantly.
  • Season to taste and ladle the soup into warmed bowls.
  • Add a drizzle of the reserved coconut milk and scatter over the rest of the shredded ham hock and the coriander leaves to garnish.
  • Serve hot with crusty bread on the side.

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