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Sweet potato, coconut and red chilli soup
This vegan winter warmer from Matt Buzzo of Waterside Bistro is a guaranteed crowd-pleaser
Matt Buzzo of
Waterside Bistro in Totnes
shares his recipe for vegan sweet potato and coconut soup with red chilli relish
www.watersidebistro.com
Serves
6-8
You will need
Olive oil
50ml
Onion
500g, diced
Garlic
3 cloves, crushed
Carrots
500g, diced
Sweet potatoes
1kg, diced
Coconut milk
800ml
Vegetable stock
200ml
Tomato puree
2 tbsp
Smoked paprika
1 tbsp
Cayenne pepper
1 tsp
Salt and pepper
to season
For the red chilli relish:
Red chilli
2, finely diced
Red onion
1, finely diced
Coriander
a few leaves, chopped
Mint
a few leaves, chopped
Lime
1 zest and juice
Olive oil
2 tbsp
Caster sugar ½
tsp
Salt and pepper
to taste
Method
In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
Add the garlic, carrot and sweet potato and sweat for a minute more.
Add the coconut milk, stock, tomato puree and spices.
Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
For the relish:
mix the ingredients together in a bowl.
Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.
You will need
Olive oil
50ml
Onion
500g, diced
Garlic
3 cloves, crushed
Carrots
500g, diced
Sweet potatoes
1kg, diced
Coconut milk
800ml
Vegetable stock
200ml
Tomato puree
2 tbsp
Smoked paprika
1 tbsp
Cayenne pepper
1 tsp
Salt and pepper
to season
For the red chilli relish:
Red chilli
2, finely diced
Red onion
1, finely diced
Coriander
a few leaves, chopped
Mint
a few leaves, chopped
Lime
1 zest and juice
Olive oil
2 tbsp
Caster sugar ½
tsp
Salt and pepper
to taste
Method
In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
Add the garlic, carrot and sweet potato and sweat for a minute more.
Add the coconut milk, stock, tomato puree and spices.
Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
For the relish:
mix the ingredients together in a bowl.
Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.
Coconut
,
Sweet potatoes
Matt Buzzo
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Olive oil
50ml
Onion
500g, diced
Garlic
3 cloves, crushed
Carrots
500g, diced
Sweet potatoes
1kg, diced
Coconut milk
800ml
Vegetable stock
200ml
Tomato puree
2 tbsp
Smoked paprika
1 tbsp
Cayenne pepper
1 tsp
Salt and pepper
to season
For the red chilli relish:
Red chilli
2, finely diced
Red onion
1, finely diced
Coriander
a few leaves, chopped
Mint
a few leaves, chopped
Lime
1 zest and juice
Olive oil
2 tbsp
Caster sugar ½
tsp
Salt and pepper
to taste
In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
Add the garlic, carrot and sweet potato and sweat for a minute more.
Add the coconut milk, stock, tomato puree and spices.
Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
For the relish:
mix the ingredients together in a bowl.
Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.