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Thai Sweet Potato Soup
Makes 1 litre
2 tbsp peanut oil
1 brown onion, diced
2 cloves garlic, minced
2cm piece ginger, minced
1 tsp brown mustard seeds
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp salt
600g sweet potato, roughly chopped
500ml vegetable stock
250ml water
100ml coconut milk
Bread, to serve
Fresh coriander, to serve
1. Using a 2 litre pot, heat the oil over
a medium heat and sauté the
onion, garlic and ginger until
golden brown, approximately 5
minutes, stirring regularly.
2. Add the mustard seeds, coriander
seeds, cumin seeds and salt and
sauté for a further 5 minutes,
stirring regularly.
3. Add the sweet potato, stock and
water and allow to simmer over a
medium to low heat for 40 minutes.
Remove from the heat and pour over
the coconut milk and allow to cool for
10 minutes.
4. Secure the blender jug onto the motor
base and turn the speed control dial
to the ‘LOW’ settings for 30 seconds or
until completely blended.
5. Remove the lid and serve immediately
with bread and coriander.
NOTE: If not serving soup
immediately, pour into an air tight
container to refrigerate for up to 5
days or freeze for up to 3 months.
Veggie Baby Food
Makes 4 serves
100g sweet potato, peeled, steamed
100g carrot, peeled, steamed
2 broccoli florets, steamed
2
⁄3 cup water
1. Place the sweet potato, carrot,
broccoli and water into the blending
jug; securely seal the lid onto the
blender.
2. Secure the blender jug onto the motor
base and turn the speed control dial
to the ‘LOW’ setting for 20 seconds or
until completely blended.
3. Remove the lid and serve immediately
or store in air tight containers and put
in the refridgerator or freezer.
NOTE: Store baby food in portion
sizes in air tight containers in the
refrigerator for up to 5 days or in
the freezer for up to 3 months.
NOTE: You can add 1 tablespoon
of grated cheddar cheese if the
child is old enough to consume
dairy products.