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31
PAge heAder.....
RECIPES
THAI SWEET POTATO SOUP
Serves 4
INGREDIENTS
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, chopped
1-2 tablespoons red curry paste
1 kg peeled, chopped sweet potato
1 litre chicken stock
270ml can light coconut cream
Salt and pepper
METHOD
1. Heat oil in a large saucepan, add onion,
garlic and curry paste and cook, stirring
for 4 to 5 minutes or until onion has
softened and curry paste is fragrant.
2. Add sweet potato and stock and bring to
the boil. Lower heat and simmer covered
for 25 minutes or until sweet potato is
soft. Remove from heat and allow soup
to cool.
3. Using the blender or food processor;
carefully spoon soup into bowl in
batches. Assemble lid into place. Process
soup until smooth; scrape down sides
if necessary. Return pureed soup to
saucepan with coconut milk; season to
taste and heat on low until hot.
Serve with fresh coriander.
LEEK AND POTATO SOUP
Serves 4
INGREDIENTS
1 tablespoon olive oil
2 leeks, thinly sliced
40g butter
750g potatoes, roughly chopped
1 litre chicken stock
Salt and white pepper
Chopped chives, to serve
METHOD
1. Heat butter and oil in a large saucepan,
add leeks and cook, stirring, for 3-4
minutes until softened. Add potatoes
and stock. Cover, bring to the boil then
simmer until potatoes are soft. Allow the
soup to cool.
2. Using the blender or food processor;
carefully spoon soup into bowl in
batches. Assemble lid into place. Process
soup until smooth; scrape down sides
if necessary.
3. Return pureed soup to saucepan to heat
through. Season to taste.
Serve soup topped with fresh chopped chives.
TIP
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
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