Sweet Potato and Coconut Soup
Recipe by Chef Neven Maguire.
Servings:
8
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
900
g
sweet potatoes
(cut into cubes)
-
2
tbsp
Donegal Rapeseed Oil
-
1
onion
(finely chopped)
-
1
celery stick
(finely chopped)
-
1
red chilli
(seeded and sliced)
-
1
tbsp
Irish honey
-
1.25
l
veg or chicken stock
-
4
tsp
tomato puree
-
400
g
can of coconut milk
-
225
g
cooked and shredded ham
-
sea salt and black pepper
-
coriander leaves
(to garnish)
-
crusty bread
(to serve)
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.