Sweet potato, lemongrass & coconut soup with coriander salsa
2 tbsp of groundnut oil
Spring onions sliced into 4
Two large cloves of garlic, sliced
Remove the outer leaves from 2 lemongrass stalks and finely chop the stalk.
finger-sized piece of ginger, sliced
Sweet potatoes, 900g, peeled and cut into small pieces
215ml coconut milk
285ml vegetable broth (we used Bouillon).
One green chili deseeded
1 tsp of caster sugar
Juice 2 limes
One small pack of coriander
1 Heat oil in a large saucepan; add the spring onions and garlic. Add the lemongrass and three-quarters of the ginger, and cook until fragrant, for about 2 minutes. Then, add the sweet potato. Mix everything well to ensure the sweet potato gets coated. Add the coconut milk, 500ml of water, and stock. Bring to a boil and then simmer for 25 minutes until the sweet potatoes are cooked.
In the meantime, add the remaining ginger, chili, sugar and three-quarters of lime juice to a food processor. Blitz until smooth. Transfer the sambal into a small jug. Set aside.
3 Blend the soup until smooth with a handheld blender, and then season with some salt and pepper and the remaining lime juice. Divide the soup into bowls, then top it with the coriander sauce. The coriander leaves that you have reserved can be used to garnish the soup.
Shoestring fries topped with a soup of kale, potato & leeks.
Serves 4-6 Prep 15 minutes Cook 30 minutes EASY V
Four large potatoes (approximately 500g), three peeled and chopped, one left whole with the skin on
1 tbsp of cold-pressed rapeseed oils
15g butter 5 Leeks (about 500g) washed, sliced into half-moons
Sliced two cloves of garlic
We used Bouillon vegetable stock.
2 tbsp half-fat creme fraiche
Heat the oven to 220C/200C Fan/gas seven, and line your baking tray with parchment paper. Use a julienne or vegetable peeler to cut the potato into matchsticks. Then, use kitchen paper to dry the potatoes and add some seasoning. Spread the mixture on a tray and bake for 15-18 minutes.
2 Melt butter in a large pan. Add the chopped leeks and potatoes, along with a pinch of salt. Cook gently for 10 minutes until the leeks are softened. Add the garlic, cook for another minute, and then add the stock. Simmer the potatoes for 10-12 minutes until they are soft. Add the kale, and cook it for 2 to 3 minutes.
3 Add the creme fraiche and blitz it with a handheld blender. Season to taste. Divide the soup into bowls, and then top it with shoestring fries.
Beetroot, Cumin & Coriander Soup with Yogurt and Hazelnut Dukkah
Serves 4 Prep 10 minutes Cook 1 hour 10 minutes EASY V
2 tbsp olive oil
Cut two red onions into wedges
Peeled and wedged 1kg of raw beetroot
1 tsp chili flakes
1 tbsp cumin seeds, plus 1 tsp
1 1 /2 tbsp coriander seeds
1 tbsp of red wine vinegar
We used Bouillon).
1 tbsp sesame seeds
4 tbsp natural yogurt
1 Heat oil in a large pan. Add the onions, the beetroot, and a pinch of salt. Cook for 10 minutes, then increase the heat, and add 1 tbsp cumin seeds and 1 tbsp coriander seeds. Add the vinegar, cook until fragrant, and then mix it well. Pour the stock in and bring it to a boil. Cover and simmer for 45 minutes-1 hour until you can easily insert a knife into a beetroot slice.
In the meantime, prepare the dukkah. Add the hazelnuts and sesame seeds to a dry pan with the remainder of the cumin and coriander. Toast until golden. Add a pinch of salt and crush the nuts with a pestle-and-mortar (or use a knife for a rough chop).
3 Blend the soup using a hand-blender and season it to your taste. Divide the soup between four bowls and top with yogurt swirled over hazelnut dukkah.