Gingered sweet potato soup with cashews
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 knob Butter
- olive oil, to drizzle
- 1 tbsp fresh ginger, grated
- 200 g leeks, sliced lengthways
- 1 red chilli, roughly chopped
- 4 cloves garlic, crushed
- 400 g sweet potato, cooked and pureed
- 4 cups organic vegetable stock
- 2 x 400 ml can coconut milk
- 45 ml fresh coriander, leaves picked from stalks
- 100 g roasted cashew nuts
- 2 tbsp soya sauce
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Melt the butter and oil in a large pan. Gently cook the leeks, ginger, chilli and garlic for 1 minute.
- Add the sweet potato and stock. Cover and simmer until the potato is soft.
- Add the coconut milk and coriander. Blend until smooth.
- To make the soy cashews, toss the nuts in soy sauce and roast at 180ºC for 15 minutes.
- Season the soup and serve it with the soy cashews.
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