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17
Recipes
Thai Sweet Potato Soup
Makes 2 serves
1 tbsp peanut oil
1 small brown onion, diced
1 clove garlic, minced
1cm piece ginger, minced
½ tsp brown mustard seeds
½ tsp coriander seeds
½ tsp cumin seeds
½ tsp salt
300g sweet potato, roughly chopped
250ml vegetable stock
120ml water
50ml coconut milk
Bread, to serve
Fresh coriander, to serve
1. Using a 1 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 blending jug and
turn the variable speed dial to speed
setting 4 and press the ‘ON’ button for
20 seconds. Serve with crunchy bread
and fresh coriander.
Potato and Leek Soup
Makes 2 serves
20g butter
2 tsp olive oil
½ leek, thinly sliced, washed thoroughly
1 clove garlic, minced
1 sprigs thyme
300g potato, peeled, cut into 1/8ths
1 tsp salt
¼ tsp ground white pepper
250ml vegetable stock
100ml water
Bread, to serve
¼ cup sour cream, to serve
Optional – crispy bacon, to serve
1. Using a 1 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 blending jug and
turn the variable speed dial to speed
setting 4 and press the ‘ON’ button for
20 seconds. Serve with toasted bread
and a dollop of sour cream.
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