Preparation Time:
10
minutes
Cooking time:
25
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
2
This recipe has been visited
2507
times
A light soup full of fresh flavours that can be made as spicy as you like. Simple to make, ideal for midweek, and fairy healthy too.
Serves two as a main, 4 as a starter.
Posted by:
swiftlikesfood
on
08 September 2008
Cooking Steps:
Using one hot birds eye chilli - with seeds - gives this soup a good kick - add more if you want it really hot, or use a milder chilli for less heat.
Gently fry the onion and celery in some oil until tranlucent, then add the garlic, chilli and ginger. After a couple of minutes, add the garam masala and ground cumin, stir fry for a few seconds, then add the sweet potatoes and stir fry for a further 20 seconds.
Add the coconut milk and vegetable stock - this should be enough to more than cover the diced sweet potato. Bring to a simmer, after 10 minutes add the normal potatoes, and cook for a further 15 minutes.
Add the petit pois, allow them to heat through, stir in the coriander, and season to taste.
Ladle into bowls and serve!