GymClassHero
Silver Member
Hi All,
After much faffing about trying to make this soup SW friendly i have now cracked it!
It tastes lovely and would be an ideal starter to acompany a carribean, Indian or Thai menu.
Ingredients:
1 kg sweet potatos - peeled and chopped
Frylight
2 tablespoons grated ginger
2 teasponns cumin seeds
2 red chillies - deseeded and chopped
2 stalks lemon grass - finely chopped
1 pint vegetable stock
200ml Amoy reduced fat coconut milk (12 1/2 syns)
1 tablespoon of palm or brown sugar (2 1/2 syns)
Fromage Frais - decoration only
Method:
1. Steam sweet potato for 10 minutes until tender and soft. Drain and set aside.
2. Heat frylight in saucepan over medium heat, add ginger, cumin seeds, chiles and lemongrass and cook for 3 minutes.
3. Place sweet potato and cooked spice mixture in a food processor or blender with 1/2 pint of the stock and process until smooth. Add the other 1/2 pint of stock and process again.
4. Place puree in a large saucepan over medium heat. Add coconut milk and palm/brown sugar and stir until soup is simmering and hot.
5. Serve with 'swirl' of fromage frais if desired.
Serves 4 large bowls at 4 syns per serving or 6 normal bowls and 2 1/2 syns per serving on green or EE.
After much faffing about trying to make this soup SW friendly i have now cracked it!
It tastes lovely and would be an ideal starter to acompany a carribean, Indian or Thai menu.
Ingredients:
1 kg sweet potatos - peeled and chopped
Frylight
2 tablespoons grated ginger
2 teasponns cumin seeds
2 red chillies - deseeded and chopped
2 stalks lemon grass - finely chopped
1 pint vegetable stock
200ml Amoy reduced fat coconut milk (12 1/2 syns)
1 tablespoon of palm or brown sugar (2 1/2 syns)
Fromage Frais - decoration only
Method:
1. Steam sweet potato for 10 minutes until tender and soft. Drain and set aside.
2. Heat frylight in saucepan over medium heat, add ginger, cumin seeds, chiles and lemongrass and cook for 3 minutes.
3. Place sweet potato and cooked spice mixture in a food processor or blender with 1/2 pint of the stock and process until smooth. Add the other 1/2 pint of stock and process again.
4. Place puree in a large saucepan over medium heat. Add coconut milk and palm/brown sugar and stir until soup is simmering and hot.
5. Serve with 'swirl' of fromage frais if desired.
Serves 4 large bowls at 4 syns per serving or 6 normal bowls and 2 1/2 syns per serving on green or EE.
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