|     |
|
| |
 Health Recipes 14: Sweet Potato Soup - Uma Pushpanathan August 10, 2017  Serves: 4Per Serving: 900 kJ Preparation and cooking time: 30 minutes Ingredients I tbsp coconut oil 4 medium sized shallots - sliced 250 grams sweet potato - cut into big cubes 500ml water 1 tsp fenugreek powder 1/2 tsp dried thyme 2 tbsp coconut cream 20 black peppercorns - crushed coarse Garnish Coriander leaves Slivers of red chillies Toasted pine nuts Onion crisps Method - heat the oil in a pan. - When oil is hot, add in the sliced shallots. - When shallots have changed colour, add in the sweet potato and let it be coated well with coconut oil. - Now add in the water and allow the water to simmer. - Then add in the dried thyme and reduce the fire. - After two minutes add in the fenugreek powder - Increase the heat to medium and let the sweet potato cook until it is soft. - Now add in the coconut cream and stir the cream until it dissolves into the soup. - Reduce the fire. - Add salt and crushed peppercorns. - Increase the heat and when bubbles start to form at the sides of the saucepan turn off the heat . - Pour into individual bowls, garnish and serve. Note: Coconut cream: 1 part young coconut water to 4 parts of flesh of young coconut and blend them together. It can be kept frozen for up to 3 months. The coconut cream can be used as an alternative for regular cream. Recipe from the kitchen of Uma Pushpanathan  Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine. Post your comments Provide your name and email id along with your comment. All appropriate comments posted with name and email id in the blog will also be featured in the site. |
