Tis’ the season to make soup!
As the sunshine fades and the long evenings set in, there is nothing better than a warming bowl of soup to soothe the soul.
I have some great recipes, a classic lentil soup, sweetcorn chowder and my Mum’s legendary leek and potato. But when I say recipe, I generally mean a rough list of ingredients that I throw together and adjust on a whim. So I decided I should figure out how I actually make them so I can share them with you lovely lot.
I am starting with dairy free sweet potato and coconut soup as I am currently slightly obsessed with coconut milk -Did anyone say coconut caramel?! (Recipe to come).
This recipe has a lovely sweetness with a bit of a kick. It is nice with a few bacon lardons on top or also makes a good sauce with prawns or chicken if you make it a bit thicker.
Ingredients (serves 4)
1 small onion, diced
300g sweet potato, peeled and diced
500ml chicken stock
200ml coconut milk
1tbsp runny honey
Dessicated coconut (optional)
Chilli flakes (optional)
Fry onion for 5 minutes until soft. Add sweet potato, season and simmer for 20-30mins until soft.
Blend until smooth. Stir in coconut milk and warm through. Stir in honey and cinnamon.
Lightly dry fry dessicated coconut and sprinkle on top with chilli flakes.