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Chicken, gammon and mushroom pie

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Chicken, gammon and mushroom pie

3 hours

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Chargrilled chipotle chicken

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Potato-and-coconut soup

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Potato-and-coconut soup

20 minutes

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Potato-and-coconut soup

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 T coconut oil
1 large onion, roughly chopped
1 t ground nutmeg
1 stalk lemongrass, halved lengthways
1 T ginger, grated
500 g Sifra potatoes, peeled and cubed
2 T chicken stock powder
2 x 400 ml cans coconut milk
1 t sesame oil, to garnish
A few sprigs coriander, to garnish
1 red bird’s-eye chilli, thinly sliced, to garnish
1 T Woolworths Simply toasted coconut flakes, to garnish

Method

Heat the coconut oil in a saucepan. Add the onion and fry until slightly browned. Add the nutmeg, lemongrass, ginger and potatoes and sauté for a few minutes or until fragrant.
Add the stock powder and coconut milk. Reduce the heat to low and simmer gently, adding a cup of water when the soup begins to get too thick. Stir often.
Once the potatoes have softened, remove the soup from the heat and transfer to a blender. Blend until smooth. Garnish with a few drops of sesame oil, coriander, chilli and toasted coconut flakes.

Cook's note: The versatile Sifra potato is a melt-in-themouth winner in this soul-warming soup packed with perfumey Thai flavours.

Browse more soup recipes here.