Vegie soups

Bring some sunshine to your day with these vibrant, nourishing soups. As an added bonus, they’re all easily frozen and reheated

Budgetfriendly meals

SWEET POTATO, COCONUT & LEMONGRASS SOUP

PREP TIME: 15 MINS

COOK TIME: 30 MINS

SERVES 4 (AS A LIGHT MEAL)

2 Tbsp olive oil

4 green shallots, sliced

2 large cloves garlic, sliced

2 stalks lemongrass, outer leaves

removed, stalk finely chopped 5cm piece ginger, sliced

800g orange sweet potato, chopped 500ml (2 cups) water

300ml salt-reduced vegetable

stock or gluten-free stock

200ml light coconut milk

1 green chilli, halved

lengthways, deseeded 1 tsp caster sugar

Juice of 2 limes

1 small bunch coriander

1 Heat the oil in a large non-stick saucepan over medium heat. Add the shallot, garlic, lemongrass and three quarters of the ginger. Cook, stirring often, for 2 minutes, or until aromatic. Add the sweet potato, water, stock and coconut milk. Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 25 minutes, or until the sweet potato is very tender.

2 Meanwhile, put the remaining ginger, the chilli, sugar, three quarters of the lime juice and most of the coriander (reserving a few leaves for a garnish) into a small food processor. Cover and blend until smooth. Transfer the sambal to a small bowl and set aside.

3 Use a handheld blender to blitz the soup until smooth. Add the remaining lime juice. Season with pepper. Stir well.

4 Divide soup between serving bowls. Top with the coriander sambal and reserved coriander leaves. Serve. ➤

NUTRITION INFO GFO

PER SERVE 1180kJ, protein 5g, total fat 13g (sat. fat 5g), carbs 31g, fibre 8g, sodium 232mg • Carb exchanges 2• GI estimate low • Gluten-free option