Spicy winter vegetable soup with coconut sambal

Posted by adm On November - 14 - 2011

How to cook Spicy winter vegetable soup with coconut sambal


  • 2 tbs olive oil
  • 1 large scallion, thinly sliced
  • 2 tsp finely grated fresh pep
  • 2 garlic cloves, humiliated
  • 2 small red chillies, sown, shredded
  • 1 prominent (around 780g) orange sweet tater (kumara), raw, coarsely sliced
  • 1 little (approximately 250g) swede, raw, coarsely sliced
  • 1 l (4 cups) vegetable strain
  • 1/4 cup (20g) shredded coconut
  • 1 tbs chopped roasted peanuts
  • 1 tbs shredded hatful
  • 4 naan dough, to service

How to:

  • Heat oil in a large saucepan over low oestrus. Add the scallion, pep, garlic and half the chillies, and fix, stirring, for 5 minutes or until subdued. Add the sweet potato and swede and fix, stirring, for 2 minutes or until lightly brownish. Add the strain. Increase heat to high and bring to the seethe. Reduce heat to low and simmer for 15 minutes or until vegetables are very subdued. Remove from hotness.

  • Place half the potato mixture in a blender and blend until still. Return soup to a clean saucepan. Repeat with remaining assortment. Season with salt and peppercorn. Return to the boil to reheat.

  • Combine coconut, peanuts, mint and remaining chilli in a small roll. Ladle the soup among serving bowls. Sprinkle with coconut sambal and serve immediately with grilled or barbecued naan dinero.

  • Other winter vegetables will also work well, such as carrots, parsnip or pumpkin.

  • Prepare time:15 min.

    Cooking time:25 min.

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