Ingredients
-
1 medium onioncoarsely chopped
-
15ml olive oil
-
2 cloves garliccrushed
-
700g sweet potatoespeeled and chopped
-
1 large red pepperdeseeded and chopped
-
700ml vegetable stock
-
150ml coconut milk
-
salt and pepper
Directions
For enjoying as a starter or on a cool day, this vegan sweet potato soup recipe can be made in advance and stored in the freezer.
Ingredients
Adjust Servings:
| 1 medium onion | |
| 15ml olive oil | |
| 2 cloves garlic | |
| 700g sweet potatoes | |
| 1 large red pepper | |
| 700ml vegetable stock | |
| 150ml coconut milk | |
| salt and pepper |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Place the chopped onion, oil and garlic into a large Pyrex® Casserole dish. Place on base of oven and cook on Combi 1 for 4 minutes. |
|
3
|
Add the peeled and chopped sweet potatoes and pepper. Cook on Combi 1 for 10 minutes. |
|
4
|
Add stock, cover and cook on 300 W for 20 minutes, or until the potatoes are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and puree until smooth. |
|
5
|
Stir in the coconut milk and season to taste. Cover with a lid. Heat on 600 W for 3 minutes or until piping hot. |
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