Gingered sweet-potato soup with soy cashews

Gingered sweet-potato soup with soy cashews

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  • 1 T butter
  • 1 T olive oil
  • 2 leeks, chopped
  • 1 x 1.5 cm piece ginger, grated
  • 1 red chilli, chopped
  • 4 cloves garlic
  • 500 g sweet potatoes, peeled and sliced
  • 4 cups vegetable stock
  • 1 x 400 ml can coconut milk
  • 3 T fresh coriander, chopped
  • 100 g cashew nuts
  • 2 T soy sauce (wheat-free soy sauce is available from health stores)
  • Salt and freshly ground black pepper

Cooking Instructions

Melt the butter and oil in a large pan. Gently cook the leeks, ginger, chilli and garlic for 1 minute.
Add the sweet potato and stock. Cover and simmer until the potato is soft.
Add the coconut milk and coriander. Blend until smooth.
To make the soy cashews, toss the nuts in soy sauce and roast at 180ºC for 15 minutes.
Season the soup and serve it with the soy cashews.

TASTE’s take:
Low fat, medium GI: A fragrant and velvety smooth soup made without cream.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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