Plate Expectations: Sweet potato and lemongrass soup

Our in-house chef Denise Phillips cooks up her latest delicious dish!

This soup has a beautiful smooth texture with an aromatic coconut and subtle lemongrass flavour. Lemongrass, which is widely available in supermarkets, adds a subtle Asian flavour to the dish. This hearty vegan recipe works great served in small bowls as starter, or a larger serving as a low-calorie lunch.

Ingredients

2 tablespoons rapeseed oil / vegetable oil
2 red onions – peeled and chopped
2 cloves garlic – peeled and chopped
2 cm fresh ginger – peeled and finely chopped
2 stalks of lemongrass – stalks trimmed and very finely chopped
1 tablespoon ground coriander
1kg sweet potato – peeled and roughly chopped
1 litre vegetable stock
350g Passover coconut milk
Salt and pepper – to taste

Topping: Toasted desiccated coconut, Chilli flakes – optional

Method:

Heat the oil in a deep saucepan. Add the onions, garlic, ginger, lemongrass and coriander and sauté for 5 minutes for the flavours to expand.
Add the sweet potato, vegetable stock and coconut milk.
Bring to the boil and simmer covered for about 20 minutes or until the sweet potato is soft.
Liquidise or puree the soup with a stick blender and season. Serve hot.
Top with a sprinkling of toasted desiccated coconut and chilli flakes.

Preparation time: 25 minutes. Cooking time: 20 minutes. Serves: 6