in Soup Recipes

Coconut soup with sweet potatoes

updated

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Ingredients for 2 servings:

  • 1 sweet potato(s)
  • 2 spring onions
  • 10 mushrooms
  • 8 cherry tomatoes
  • 300 ml vegetable broth, vegan
  • 200 ml coconut milk
  • ½ tsp lemongrass
  • ½ tsp ginger
  • 1 lime(s)
  • some salt
  • some coriander leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegan

Peel and finely chop the sweet potato. Slice the spring onions into rings, and halve the mushrooms and tomatoes. Let the sweet potato cook in the hot broth for 5 minutes. Add the coconut milk, lemongrass, ginger, 1 tablespoon of lime juice, the tomatoes, and the mushrooms, and simmer for another 5 minutes. Let the spring onions simmer briefly, season with salt, and serve sprinkled with coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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