Try this super quick, super tasty vegetable soup with a hunk of bread and butter.
A healthy, meat free lunch or tea with a spicy kick.
Ingredients
50g butter
1 medium onion, chopped
½-1 tsp green Thai curry paste (depending on how hot you like it!)
½-1 tsp red Thai curry paste
½-1 tsp red Thai curry paste
2 sweet potatoes, peeled and cubed
350g butternut squash, peeled and cubed
700ml of vegetable stock
160ml coconut milk or cream
Natural yogurt and chopped coriander to garnish
Natural yogurt and chopped coriander to garnish
Melt the butter in a saucepan and gently fry off the chopped onion until softened.
Spoon in the Thai pastes and fry for another minute or so.
Add the cubed sweet potato and butternut squash and cook for a further 5 minutes on a medium heat to soften a little and take in the curry flavours.
Add the stock, bring to the boil and simmer for 25-30 minutes
to allow the vegetables to cook through.
Take off the heat and blend until lump free.
Add the coconut milk
Its now ready to serve
Spoon on some natural yogurt and sprinkle with chopped coriander, parsley or lovage
Serve with a hunk of bread or toast
cant go wrong with a sweet root vegetable and coconut milk in curry/soup! i've somehow never tried mixing two thai curry pastes together though, hmm!
ReplyDeleteSweet and Hot! love it!
Deletelove butternut squash soup, Look really nice!
ReplyDeleteHi Gloria
DeleteThanks!
I loved it. Only thing i altered was making it in my healthmaster. I almost ate the whole blender's contents all by myself.
ReplyDeletethanks for the feed back!
DeleteThis looks delicious!Im going to try it tomorrow, could you tell me how many people this would serve?
ReplyDeletethis will serve 4 to 6 people depending on how hungry you are!
DeleteMade this for my nephew in hospital after yet another operation battling cancer for almost three years. I've got to say if a teenage boy loves this and requests it you have a good thing going. Of course one thing led to another and now I'm baking your croissants for a family brunch and thinking of making the rustic plum tart too. Being foodies ourselves we your web site.
ReplyDeleteThank you Ellen for your comment. Glad you like the web site and so pleased to hear that your nephew enjoyed the soup. Wishing him a full recovery very soon. Best, Graham
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