Sweet Potato Chilli and Coconut Soup
An easy sweet potato soup with coconut, garlic and chilli. Gluten free, vegan and packed full of flavour - this is an easy budget recipe, great for lunch or dinner and perfect for meal prep.
Servings: 4
Ingredients
- 850 g sweet potato
- 1 red onion finely chopped
- 1 tbsp coconut oil
- 3 tsp chopped garlic
- 1 red chilli deseeded and chopped
- 400 ml coconut milk
- 500 ml gluten free vegetable stock
Instructions
- Peel the sweet potatoes and cut them into 2cm chunks.
- In a large pan, melt the coconut oil then add the onions, garlic and chilli. Fry on a low heat for 5-6 minutes until the start to soften.
- Add the sweet potato cubes, stir well and turn the heat up to medium. Fry for another 2-3 minutes.
- Add the vegetable stock and coconut milk and stir well. Place a lid on the pan, bring to the boil then reduce to a simmer. Leave to simmer for 15 minutes.
- Once the sweet potato is cooked through, blend using a stick blender or standing blender until smooth. Season to taste with salt and pepper and then serve hot.
Notes
This fridge will keep for up to 5 days in the fridge, or can be portioned up and frozen for up to 6 months. Reheat to serve.
Nutrition
Serving: 1g | Calories: 575kcal | Carbohydrates: 58g | Protein: 16g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 936mg | Fiber: 8g | Sugar: 17g
