Sweet Potato Noodle Soup
Ingredients
- 1 sweet potato
- 1 tbsp olive oil
- 1/2 brown onion
- 1 clove garlic
- 2 cups vegetable broth
- 1 x 400ml can full-fat coconut milk
- 2 tbsp tomato paste
- 3 tbsp yellow curry paste
- pinch of salt and pepper
- 1 x 400g can butter beans
- 100g vermicelli noodles
Optional garnishes
- coconut cream
- fresh herbs
- crushed nuts
Preparation
Chop the sweet potato into 2cm chunks. Place into a pot of water to cover and bring to a boil. Reduce heat to medium and cook for 15 minutes or until tender. Remove from heat and drain.
Place the boiled sweet potato, coconut milk, vegetable broth, tomato paste, curry paste, and a pinch of salt and pepper into a high-speed blender and blend until smooth.
Place vermicelli noodles into a bowl, pour over hot water, allow to sit for 5 minutes, and drain. Set aside.
Finely dice the onion and garlic and drain the butter beans. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and sauté for another minute.
Pour in the sweet potato blend and cook for 15 minutes, stirring regularly, until the soup has thickened. Stir in the butter beans and vermicelli noodles. Cook for a few more minutes and remove from heat.
Serve hot and optionally garnish with coconut cream, fresh herbs, and crushed nuts.
Notes
All ingredients are bought from supermarkets in Australia. Prices may vary from country to country.
Total cost per serve is approximately $1.84 AUD.
