I oven roasted 3 kgs of sweet potatoes , along with 3 onions and a bulb of garlic till tender .
I placed a whole chopped cauliflower, 3/4 cup of coconut flakes and 2 zucchinis in 500ml of fish stock and 1 litre of vegetable stock into the soup pot .....bought this to the boil and then reduced to a slow simmer .
In a separate bowl I made a paste with a some coconut milk , turmeric , cumin , chilli flakes and 3 skinned tomatoes
Stir to mix through the soup pot and then add the tender baked sweet potatoes , onions and garlic .
Continue to simmer over a gentle heat for 30 minutes .Season with salt and cracked pepper to taste .
Then turn off the heat , allow to cool slightly and then using a stick blender , process to a puree.
Finally , I combined a drained tin of chickpeas with 1 dsp of cumin over a medium heat with a little oil until the chickpeas were well coated and added this to the pureed soup .
Serve will a dollop of yoghurt on top and crusty sourdough .
I placed a whole chopped cauliflower, 3/4 cup of coconut flakes and 2 zucchinis in 500ml of fish stock and 1 litre of vegetable stock into the soup pot .....bought this to the boil and then reduced to a slow simmer .
In a separate bowl I made a paste with a some coconut milk , turmeric , cumin , chilli flakes and 3 skinned tomatoes
Continue to simmer over a gentle heat for 30 minutes .Season with salt and cracked pepper to taste .
Finally , I combined a drained tin of chickpeas with 1 dsp of cumin over a medium heat with a little oil until the chickpeas were well coated and added this to the pureed soup .
Serve will a dollop of yoghurt on top and crusty sourdough .
No comments:
Post a Comment