Thai style sweet potato, butternut squash and spinach soup
This recipe makes a big batch so you can eat some now and freeze portions for speedy afterwork suppers.
If you don’t have the freezer space or just have small quantities of veg to use up the quantities can easily be scaled down.
2 – 3 sweet potatoes – peeled and diced
1 butternut squash – peeled and diced
1 bag organic spinach - washed
1 tablespoon coconut oil
1 can organic coconut milk
1 litre water
2 or 3 cloves garlic
2 sticks of lemon grass
2 tablespoons grated ginger
1 tablespoon ground turmeric
3 or 4 red chillies *
4 tablespoons water
Chopped fresh coriander
Slices of red chilli
Wedge of lime
*a red pepper could be used for colour instead if you don’t like heat
In a large pan melt the coconut oil and add the diced sweet potato and butternut squash. Pop the lid on the pan and cook on a low – medium heat for approx. 15 – 20 mins, stirring occasionally, until the veg has softened.
In the meantime roughly chop all of the thai paste ingredients and use a blender to blitz into a smooth paste (or thick smoothie like consistency). Add more water if needed to help the ingredients to blend together.
When the sweet potato and butternut has softened add the thai paste and cook for a further 5 minutes. Then add the coconut milk and water and stir well.
Bring up to the boil and then simmer gently until the sweet potato and butternut squash are just cooked through.
Add the spinach and cook until wilted, this just takes a couple of minutes.
Ladle into bowls, sprinkle with chopped coriander and chilli slices add a squeeze of lime juice.