New You Anchovy Tapenad
10th April 2015
Beetroot, Fennel and Ginger Soup
10th April 2015
Ingredients
- 1 large onion
- 3 large sweet potato(es)
- 1 tsp coconut oil
- Salt and freshly ground black pepper to taste
- 2 dessertspoons Thai red curry paste
- 600 ml organic vegetable stock
- 1/2 tin organic coconut milk
- Himalayan Crystal Sea Salt to taste
Servings:
Instructions
- Peel onion and chop into fairly large chunks. Similarly peel and chop sweet potatoes, keep them about 2-3cm cubes so they don't take too long to cook.
- Heat your wok or pan and spray with the cooking oil spray. Add the onions and potatoes and keep them moving for a couple of minutes. Season with salt and pepper (the himalayan crystal sea salt should also stop the onion from going too dark).
- .After about three minutes, add the Thai curry paste and keep stirring for another few minutes to make sure everything is coated.
- Add the vegetable stock and coconut milk. You may not need the entire pint of stock, the stock and milk together should almost cover the vegetables.
- Cook on fairly low heat until sweet potatoes are cooked (about 20 to 25 minutes), then blitz till smooth.
- Can eat straight away, keep in fridge and reheat or freeze till needed!
