African Vegetable Soup With Coconut Milk and Pumpkin |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Sounds Tasty, doesn't it? Ingredients:
2 tablespoons vegetable oil |
1 large onion |
175 g turnips, peeled and cubed |
175 g sweet potatoes, peeled and cubed |
175 g pumpkin, peeled and cubed |
1 teaspoon marjoram |
1 1/2 teaspoons ground ginger |
1 1/2 teaspoons cinnamon |
salt and pepper |
1 tablespoon chopped spring onion |
1 1/4 liters vegetable stock |
2 tablespoons sliced almonds |
1 -2 fresh chili pepper, de-seeded and chopped |
1 teaspoon unrefined sugar |
115 g 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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