This is my husband’s recipe, and we
often eat this for weekday suppers in the autumn. It’s super easy and quick to
make, and very warming.
300ml water
500g butternut
300g sweet potato
50ml rapeseed oil
100ml coconut milk
300ml plant-based milk
2 tbsp vegetable stock powder
1 tbsp curry powder
A pinch of cayenne
Sea salt
Cut the butternut and sweet potato in middle
sized chunks. In a cooking pan, steamcook the butternut and sweet potato in the
water for about 8-10 minutes until soft. Pour the butternut, sweet potato and
water in a blender. Add the rest of the ingredients to the blender and mix well
until smooth. Pour the soup back into the cooking pan and bring to a boil. Serve
with bread or a salad.
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