African Vegetable Soup With Coconut |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've had this recipe for a while but not made it yet. It sounds really good and has all the flavours I like so i'll have to make it and put a pic up very soon! Ingredients:
2 t vegetable oil |
1 large onion |
175 g / 6 oz each turnip, sweet potato and pumpkin, peeled and cubed |
1 t marjoram |
1 1/2 t each ground ginger and cinnamon |
salt and pepper to taste |
1 t chopped spring onion 1.2 l / 2 pints vegetable stock 2 t flaked almonds |
1-2 fresh chilli de-seeded and chopped |
1 t unrefined sugar |
115 g / 4 oz creamed coconut |
Directions:
1. In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.
2. Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.
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