Two Asian Inspired Vegetarian Potato Soups

Coconut, Sweet Potato and Spinach Soup and Potato and Onion Soup

Nov 12, 2009 Ankie Renique

These two filling potato and sweet potato-based soups have been given an eastern influence by adding coconut and many varied spices.

The taste of Asia is very evident in these two potato soups. Spices are liberally used in both recipes, which enhances not only the flavour but has been said to many health benefits too. The coconut milk in the first recipe serves to thicken the soup and give it a little sweetness to compliment the sweet potatoes.

Both of these soups are really good eaten with a french baguette or white bread. To continue with the asian element you could also serve them with warm nan bread.

Coconut, Sweet Potato and Spinach Soup

The ingredients required for the coconut, sweet potato and spinach soup, which serves four people, are:

• 25g butter
• 450g sweet potatoes, cut into 1cm dice
• 1 large or 2 smaller onions, chopped
• 2 cloves garlic, crushed
• 1 tsp grated root ginger
• 1 tbsp medium curry paste
• 600ml vegetable stock
• 200ml coconut milk
• Juice of 1 lime
• Half a tsp of crushed red chillies
• 175g fresh spinach, shredded
• Salt and black pepper

Method:

1. Melt the butter in a saucepan and fry the potatoes, onion, garlic, ginger and curry paste for five minutes or until lightly golden.
2. Add the vegetable stock, coconut milk, lime juice and chilli. Bring to the boil, cover and simmer for 15 minutes or until the potatoes are tender.
3. Leave the soup to cool a little, then puree half of it with a hand blender. Return the puree to the pan, add the spinach and cook for one or two minutes, until the spinach has just wilted and the soup has heated through. Season to taste.

Potato and Onion Soup

The ingredients required for the Indian-spiced potato and onion soup, which also serves four, are:

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1cm piece root ginger, finely chopped
• 2 large potatoes, cut into 1cm cubes
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• Half a tsp turmeric
• 1 tsp ground cinnamon
• 1 litre vegetable stock
• Salt and black pepper
• 1 tbsp natural yogurt to garnish

Method:

1. Heat the oil in a large saucepan. Fry the onion and ginger for five minutes or until softened. Add the potatoes and fry for another minute, stirring often.
2. Mix the cumin, coriander, turmeric and cinnamon with two tablespoons of cold water to make a paste. Add this paste to the onion and potato mixture, stirring well and fry for one minute to release all the flavours.
3. Add the vegetable stock and season to taste. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes or until the potato is tender. Blend until smooth in a food processor or press through a metal sieve. Return to the pan and gently heat through. Garnish with the yogurt and some more freshly milled black pepper.

The copyright of the article Two Asian Inspired Vegetarian Potato Soups in Healthy Cooking is owned by Ankie Renique. Permission to republish Two Asian Inspired Vegetarian Potato Soups in print or online must be granted by the author in writing.

Coconut, Sweet Potato and Spinach Soup

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