Sweet potato, coconut and red chilli soup

This vegan winter warmer from Matt Buzzo of Waterside Bistro is a guaranteed crowd-pleaser
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Sweet potato, coconut soup

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

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  • You will need
  • Method
  • 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
  1. In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
  2. Add the garlic, carrot and sweet potato and sweat for a minute more.
  3. Add the coconut milk, stock, tomato puree and spices.
  4. Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
  5. Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
  6. For the relish: mix the ingredients together in a bowl.
  7. 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

  1. In a heavy based pan, sweat the onion in the oil until soft and beginning to colour.
  2. Add the garlic, carrot and sweet potato and sweat for a minute more.
  3. Add the coconut milk, stock, tomato puree and spices.
  4. Bring to the boil, then reduce the heat and simmer for around 30 minutes until the vegetables are tender.
  5. Remove from the heat and blend until very smooth. Taste and season accordingly with salt and pepper. Pass through a fine sieve.
  6. For the relish: mix the ingredients together in a bowl.
  7. Spoon a little on the top of the soup as you serve or leave as a garnish for guests to sprinkle on top.

Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth
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Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth
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FOOD issue 184
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