Recipe: Two Birds Eatery | Photography: Leah Hoskin

2 tbsp extra virgin olive oil
1 tbsp garlic, finely diced
1 tbsp ginger, finely diced
1 jalapeño, finely diced and destemmed (optional)
1 yellow onion, diced
1 large sweet potato, peeled and chopped
½ head cauliflower, stems removed and chopped
1 can (400ml) coconut milk
800ml water or vegetable stock

Heat oil in large pot over medium heat, add onions and saute for 10 minutes.

Add sweet potato and cauliflower and cook for a further 3 minutes.

Mix coconut milk and water (or stock) in a bowl.

Add garlic, ginger, jalapeño, coconut milk and water into pot and stir.

Bring to a simmer (not boil).

Reduce heat to low and cover for 30-40 minutes or until veggies are soft.

Let cool slightly then blend with stick blender or blender that is suitable for blending hot soups.

Reheat if needed, then serve.

Garnish with spring onions, sunflower or pepita seeds and cracked pepper.

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