in Africa, Morocco, Soup Recipes

Potato and coconut soup

updated

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Ingredients for 4 servings:

  • 3 large sweet potatoes
  • 3 large potatoes, floury
  • 2 tbsp oil
  • 1 m.-sized onion(s)
  • 2 garlic cloves
  • 1 liter chicken stock
  • 150 ml coconut milk
  • 2 tbsp cashew nuts
  • n. B. Salt
  • n. B. Pfeffer
  • e.g. chili flakes
  • ½ bunch coriander leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with sweet potatoes

Peel and dice the sweet potatoes and potatoes. Finely chop the onion and garlic. Heat the oil. Gently sauté the prepared ingredients. Pour in the stock, bring to a boil, and simmer for about 25 minutes. Puree the soup and add the coconut milk. Heat the soup again and season with salt, pepper, and chili flakes. Finely chop the cashews and briefly roast them in a non-stick pan without fat. Rinse the cilantro, shake dry, and pick the leaves. Serve the soup and sprinkle with the cashews and cilantro.

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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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