Spicy Sweet Potato, Spinach and Coconut Soup Recipe

ingredients

1 tablespoon vegetable oil
1 chopped onion
1 teaspoon chili powder
2 teaspoons ground ginger
2 cloves garlic, crushed
2 pints vegetable stock
1 can (1 pound, 11 ounce size) peeled and diced sweet potatoes
1 package (9 ounce size) sliced button mushrooms
1 can (14 ounce size) coconut milk
1 package baby spinach
1 lime or lemon, juiced
freshly chopped coriander

directions

Heat the vegetable oil in a saucepan and fry the chopped onion until soft. Stir in the chili 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 minutes or until tender. Then add the can of coconut milk and the spinach and simmer for 2-3 minutes 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 desired.

Recipe Source: Tesco Vegetarian Magazine

nutrition data

Nutritional data has not been calculated yet.