Hi Foodies. Here’s some food for thought. Our food costs us our hard-earned cash. Why do we throw it away? Hopefully through this series of blogs, I can give you some ideas to save money and provide you with some delicious, homemade healthy food made using leftover food.
SPICED SWEET POTATO & COCONUT SOUP.
Serves 4-6. Gluten free, Dairy Free, Vegetarian, Vegan. High Fibre, Part of your 5 a day.
3 tbspns Veg Oil.
1kg Sweet Potatoes. Peeled & Chopped
2. Carrots chopped
2. Onions. Peeled & chopped
3. Sticks Celery. Chopped
1. Chilli. Deseeded & chopped.
1. tspn Ground Cumin
2. tspns Ground Coriander
1 Tin of Tomatoes or Left over soft fresh tomatoes
1 Tin Coconut Milk
1 Ltr Vegetable Stock.
2 Cloves Garlic Chopped
Seasoning to taste & Fresh Coriander to Garnish
In a large saucepan heat the oil over a medium heat. Add the onion, sweet potato, celery, and carrots. Cover with a lid and fry for 10 mins, stirring occasionally.
Add the ground spices & fry for a further 5 mins, stirring.
Add the Coconut Milk, Tomatoes, Garlic & Veg Stock. Bring to the boil, lower the heat, cover & simmer for 30.mins or until the veg is tender.
Using a stick blender, puree until smooth. Season to taste. Gently reheat & serve garnished with the fresh coriander.
If the soup is to thick it can be thinned by adding more stock. If you prefer a more chunky soup, puree less, leaving chunky bit in the soup.
Alternatively. use less stock in the recipe to make a thick sauce, which you could use to add leftover, chicken or pork. Serve with rice, noodles or what ever takes your fancy.
Until next time foodies. #loveyourleftovers.