Gluten free and dairy free this sweet potato and coconut rice soup is a thick, creamy soup sure to fill you up at lunchtime. If the weather is right and we get another two beasts from the east over Easter then it’s a great soup to keep you warm then too but lets hope we’re just making it for it deliciousness!
I love the sweetness you get from the potatoes along with the coconut and I’ve added to it some sweet peppers too adding to that taste.
As always it’s quick and easy to make, which is the great thing about soup. It keeps in the fridge for a few days and freezes well too.
Prep Time: 10 mins
Cook Time: 40 mins
Sweet Potato And Coconut Rice Soup Ingredients…
4 medium Sweet Potatoes, peeled and diced.
100ml of light coconut milk
1/2 a red onion, diced
1 red sweet pepper, diced.
1 gluten free vegetable stock cube
250g of coconut rice (I like Tilda gluten free coconut rice)
1) Roast the sweet potatoes, sweet red pepper and red onion with a drizzle of oil in the oven for 15 mins at 170º
2) When they’re ready add to the pot on the hob along with 100ml of coconut milk and your stock cube made up with 500ml of water (check it may be different for your). Top up with water to cover the ingredients in the pot and simmer on a low-medium heat for about 15 mins or until veg is soft.
3) At this point the veg is soft enough to whiz down with your hand held blender, then add in your coconut rice, stir through. If it seems too thick at this point just add some more water to loosen it up.
4) Cook for another 10 mins then it’s ready to serve.
Also try my Sweet Potato, Squash & Coconut Soup if you love this. x