Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 cups sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1 can coconut milk
- 1 cup Nikau leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
2. Add the cumin, coriander, and turmeric and stir for 1-2 minutes until fragrant.
3. Add the sweet potato and vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the sweet potato is tender.
4. Add the coconut milk and Nikau leaves and stir to combine.
5. Using a blender or immersion blender, blend the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- You can use any type of leafy green instead of Nikau leaves, such as spinach or kale.
- Chicken broth can be used instead of vegetable broth.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add a squeeze of lime juice for a tangy twist.
- Top with chopped cilantro or sliced green onions for added flavor.
Tips and tricks:
- To make the soup extra creamy, use full-fat coconut milk.
- If you don't have a blender or immersion blender, you can mash the sweet potato with a potato masher for a chunkier soup.
- Adjust the amount of spices to your liking.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bowl and garnish with a drizzle of coconut milk and a sprinkle of chopped cilantro.
Garnishes:
- Coconut milk
- Chopped cilantro
- Sliced green onions
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the sweet potato until it is tender to avoid any foodborne illnesses.
Food history:
- Nikau is a type of palm tree native to New Zealand and is commonly used in Maori cuisine.
Flavor profiles:
- This soup is creamy, slightly sweet, and has a hint of spice from the cumin and coriander.
Serving suggestions:
- Serve the soup as a comforting meal on a chilly day.
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Region: Maori