In our quest to find healthy office treats that don’t come loaded with calories, we came across this delicious soup that we simply couldn’t ignore. With winter in full swing, it is time to fill the tummy with this yummy winter warmer.
What’s good about it- This winter vegetable soup does the trick whilst utilising ingredients that are currently in season. You can choose to include carrots, parsnip, or pumpkin but we opted for sweet potato and turnip. Sweet potato is high in vitamin C, D and B6 which helps to reduce chemical homocysteine in our bodies which has been linked with degenerative diseases and heart attacks. Sweet potato is also high in iron and magnesium aiding white cell production, resistance to stress, and proper immune function, as well as healthy artery, blood, bone, heart, muscle and nerve function. Turnip on the other hand, is low in calories and contains small amounts of calcium, magnesium, iron, folate, potassium, zinc, phosphorus, thiamine and riboflavin when cooked.
Preparation time: 15 minutes
Cooking Time: 25 minutes
2 tbs olive oil, 1 large leek, 2 tsp finely grated fresh ginger, 2 garlic cloves – crushed, 2 small red chillies – seeded and chopped, 1 large orange sweet potato – peeled and coarsely chopped, 1 small turnip – peeled and coarsely chopped, 1 litre of vegetable stock, ¼ cup shredded coconut, 1 tbs chopped roasted peanuts, 1 tbs shredded mint, 1 naan bread to serve.
Heat oil in a large saucepan over low heat.
Add the leek, ginger, garlic and half the chillies and cook, stirring for 5 minutes until soft.
Add the sweet potato and turnip and cool, stirring for 2 minutes or until lightly brown.
Add the stock.
Increase heat to high and bring to boil.
Reduce heat the low and simmer for 15 minutes or until vegetables are very soft.
Remove from heat.
Please half the potato mixture in a blender and blend until smooth.
Return soup to a clean saucepan.
Repeat with remaining mixture.
Season with salt and pepper. Return to the boil to reheat.
Combine coconut, peanuts, mint, and remaining chilli in a small bowl.
Ladle the soup among serving bowls.
Sprinkle with coconut sambal and serve immediately with grilled or barbecued naan bread.
This quick and easy soup is courtesy of Home Life