Spicy Sweet Potato, Spinach and Coconut Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 tablespoon vegetable oil
1 chopped onion
1 teaspoon chilli powder
2 teaspoons ground ginger
2 crushed garlic cloves
2 pints vegetable stock
1 can (1 lb 11 oz) peeled and diced sweet potatoes
9 ounces sliced button mushrooms
1 (400ml) can coconut milk
1 (225g) package baby spinach
1 lime or lemon, juiced
freshly chopped coriander

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Directions:

Heat the vegetable oil in a saucepan and fry the chopped onion until soft. Stir in the chilli powder (add more to taste), ground ginger and crushed garlic cloves. Add the vegetable stock, sweet potatoes and button mushrooms and simmer for about 10 mins or until tender. Then add the can of coconut milk and the spinach and simmer for 2-3 mins, or until the spinach just starts to wilt.

Stir in the juice of the lime or lemon and season. Sprinkle over some freshly chopped coriander just before serving, if liked.

Source: Recipe courtesy of Tesco Vegetarian Magazine.

This recipe from CDKitchen for Spicy Sweet Potato, Spinach and Coconut Soup serves/makes 6