Friday, 23 March 2012

Sweet potato, chilli and lemongrass soup

I was pondering the soup possibilities yesterday with what I had in the cupboard. The giant sweet potatoes with the pink, woody skin seemed to speak to me. Add in the kick of a chili and the calming presence of lemongrass and we've got a killer soup. Not literally unless you add too much chili maybe. This is sweetly filling, serve white a white crusty bread. 


1 medium sweet potato,
3 shallots,
1 red chilli, deseeded,
1 lemongrass stalk, diced finely,
1 1/2 litres vegetable stock
2 tbsps olive oil
Salt to taste

Start by getting the oven on at 180C. Peel and cube the sweet potato and chop the shallots roughly. Add both to an oven-proof dish, drizzle over the olive oil and pop in the oven for 30 minutes or until just tender. 

Add the vegetable stock, sweet potatoes and shallots, chili and lemongrass to a large pot. Simmer gently for 15- 20 mintes and season to taste. Blend with a stick blender and it's ready to serve. A dollop of colloing Greek yoghurt is delicious on top

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