Sweet potato soup with pistachio cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the oil in a saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.
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Add the garlic and cook for one minute.
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Add the sweet potato, turmeric, coriander and chilli flakes and cook for two minutes.
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Add the stock and bring to the boil, then reduce the heat and simmer for ten minutes, or until the sweet potato is cooked through.
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Transfer to a food processor and blend until smooth.
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To serve, pour the soup into two bowls, drizzle each with cream and garnish with half a handful of chopped pistachios.
Ingredients
- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, chopped
- 300g/10½oz sweet potato, peeled and chopped
- ¼ tsp turmeric
- ½ tsp ground coriander seeds
- ¼ tsp dried chilli flakes
- 300ml/10½fl oz chicken stock (vegetarians may substitute vegetable stock)
- 2 tbsp double cream
- small handful pistachios, finely chopped
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