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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 coriander seeds
1 tsp 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. Pour soup into the blender jug and
blend on speed setting ‘LOW’ for
1 minute. Serve with crunchy bread
and fresh coriander.
Potato and Leek Soup
Makes 1 litre
30g butter
1 tbsp olive oil
1 leek, thinly sliced, washed thoroughly
2 cloves garlic, minced
2 sprigs thyme
600g potato, peeled, cut into
1
⁄8ths
1 tsp salt
¼ tsp ground white pepper
500ml vegetable stock
200ml water
Bread, to serve
½ cup sour cream, to serve
Optional – crispy bacon, to serve
1. Using a 2 litre pot, heat the butter
and oil over a medium heat and
sauté the leek and garlic until
softened, approximately 5 minutes,
stirring regularly.
2. Add the thyme, potato, salt, pepper,
stock and water and allow to simmer
over a medium to low heat for
30 minutes. Remove from the heat
and allow to cool for 10 minutes.
3. Pour soup into the blender jug and
blend on speed setting ‘LOW’ for
1 minute. Serve with toasted bread
and a dollop of sour cream.
Recipes
Recipes - Blending Jug