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This week I was lucky as I didn't have to look far for inspiration for my Soup Monday. It is getting harder to think up new recipes but that is part of the idea behind Soup Monday. Getting creative and getting out of my comfort zone.
Anyway, I have recently started the I Quit Sugar 8 Week Program, which is more an experiment than a diet. And I like a good challenge to see whether I can quit sugar. So far I'm really enjoying it and the food has been delicious. On this week's meal plan I found a recipe for Thai Sweet Potato and Pumpkin Soup, I have changed it slightly to adjust to my taste (leek instead of onion, no garlic, etc.). It is super fragrant and comforting. The typical Thai flavours of ginger and lemongrass add a lovely depth to it.
1 small lemongrass stalk, white part finely minced
2 cm piece ginger, finely grated
1 tablespoon finely chopped coriander stalks
1 cup vegetable or chicken stock.
1 cup coconut cream, extra to drizzle
1/2 cup coriander leaves
1 long red chilli, finely sliced, to garnish
Preheat oven to 200°C.
Peel and roughly chop pumpkin and sweet potatoes. Lay out on a baking tray lined with aluminium foil. Lightly brush pumpkin and sweet potatoes with olive oil. Bake until tender, about 30-35 minutes.
Heat oil in a medium saucepan. Add leek and cook until softened. Add lemongrass, ginger and coriander stalks. Cook for 2 minutes or until fragrant.
Add roasted sweet potato and pumpkin, stock and coconut cream. Stir to combine. Bring to a boil. Remove from heat.
Using a stick blender or by transferring the soup into a traditional blender, blend soup until smooth.
Drizzle with extra coconut cream, coriander leaves and chilli. Serve with a slice of toasted sourdough if desired.
