Cashew Nut, Coconut Milk and Sweet Potato Soup with Crispy Skins

The finished soup and crisps

This smooth yet really filling soup is perfect for a cold winters day. It’s rich and thick and lightly spiced which is what you need to take the chill off a day spent outside.

Although I have specified peeled sweet potato, feel free to add the skin in too. Alternatively use the sweet potato peelings to make yummy, yummy crispy skins to have with your soup. You may even find yourself peeling a little extra sweet potato than normal!

It’s even great as a base for a ramen – I used one portion for this, adding extra water and stock, green veg like broccoli and thick udon noodles. Cook briefly and voila!

A fully vegan feast!

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Follow me on Instagram for more tasty pics like this 😉

MDM’s Roasted Cashew Nut, Coconut Milk and Sweet Potato Soup

100g roasted cashew nuts, chopped roughly

1tbsp olive oil + 100mls for sweet potato crisps

250g white onions finely chopped

2 sticks celery, approx 100g

1 med-large sweet potato, peeled and chopped

200g carrots

2 tsp ground mixed spice

1tsp chinese 5 spice

1.5pt vegetable stock (more if you want to thin the soup a little)

1 tbsp tomato puree

1 can coconut milk

Salt and pepper

Cashew nut, coconut milk and sweet potato soup fresh ingredients
Cashew nut, coconut milk and sweet potato soup fresh ingredients
  1. Heat the oven to around 150oC fan and put the cashews in and stir around regularly. Roast for around 10-15 minutes until they start to brown ever so slightly.
  2. Meanwhile fry the onions and celery in the olive oil until softened.
  3. Add in the sweet potato and carrots and cook for about 5 minutes. Add in the spices and cook for another 3-5 mins. Add in cashews.
  4. Add in the vegetable stock and tomato puree. Simmer for 30 minutes until all veg is soft.
  5. Take off the heat and blend everything until smooth. Make sure it has cooled a little and add in the coconut milk (allowing it to cool stops the soup from splitting).
  6. Heat the soup up again a little before serving. Swirl in some coconut milk which is left over in the tin.
  7. While soup is cooking, lay potato peelings out on a small tray. The aim is really just to dry them out a little before frying later. Cook for around 10 minutes in the oven (after the cashews). Stir around once or twice.
  8. Remove from oven and lay out on kitchen roll to cool and dry out further.
  9. Heat oil in a small pan and once hot place in potato peelings. They will only take a minute or two to cook. Once cooked scoop out of the oil and place on kitchen roll to drain off excess oil. Sprinkle with salt and pepper.
  10. Eat.

Serves around 6 people, or more if you thin it down a little.
Serves around 6 people, or more if you thin it down a little.

Let me know if you try it! I’d love to hear what you think.

Annette

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