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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This soup is gluten, lactose, sugar, soya, yeast, nightshade and egg free. Ingredients:
4 tablespoons extra virgin olive oil |
4 medium onions, finely chopped |
2 large garlic cloves |
2 large sweet potatoes, cubed |
1 liter vegetable stock |
250 ml coconut cream |
5 cm gingerroot, chopped |
2 tablespoons coriander |
Directions:
1. Heat oil and gently fry onions until soft but not browned.
2. Add garlic, sweet potato, stock and coconut and bring to boil.
3. Simmer for 20 minutes, stir in ginger and cook for another 10 minutes.
4. Allow soup to cool and blend. Return to pan and reheat.
5. Serve topped with coriander.
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