- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Sesame free
- Soy free
- Wheat free
A classic winter warmer gets an irresistible makeover in this creamy sweet potato soup. It’s made in the slow cooker and topped with a zesty chilli sambal for a perfect finish.
- Serves6
- Cook time2 hour 35 minutes
- Prep time15 minutes, + cooling time
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Ingredients
- 1 tbs coconut oil
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1/4 cup (70g) smooth peanut butter
- 1 tbs sambal oelek or chilli sauce
- 2 tbs kecap manis
- 2 tbs fish sauce
- 3 gold sweet potatoes, peeled, cut into 2cm pieces
- 400ml coconut milk
- 60g pkt baby spinach leaves
Chilli sambal
- 1 long green chilli, seeds removed, coarsely chopped
- 1/2 cup (75g) shredded coconut
- 1 lime, rind finely grated, juiced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large non-stick frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 4 mins or until onion softens. Transfer to a slow cooker.Step 2
Add peanut butter, sambal oelek or chilli sauce, kecap manis, fish sauce, sweet potato, coconut milk and 3 cups (750ml) water to the slow cooker. Cover. Cook for 2 1/2 hours on high (or 5 hours on low) or until the sweet potato is tender. Turn off the slow cooker. Set aside to cool slightly. Use a stick blender to carefully blend the soup until smooth.Step 3
To make the chilli sambal, place the chilli, coconut, lime rind and lime juice in a food processor and process until finely chopped.Step 4
Divide the soup among serving bowls. Top with the spinach and sprinkle with chilli sambal to serve.
Nutrition Information
PER SERVE
Energy: 1658kJ/397 Cals (19%)
Protein: 8g (16%)
Fat: 28g (40%)
Sat fat: 21g (88%)
Carb: 26g (8%)
Sugar: 15g (17%)
Fibre: 8g (27%)
Sodium: 975mg (49%)
Sweet potato soup with chilli sambal
/Jun20_Sweet-Potato-Soup-with-Chilli-Sambal-480x288.jpg)
- Serves6
- Cook time2 hour 35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 1 tbs coconut oil
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbs finely grated ginger
- 1/4 cup (70g) smooth peanut butter
- 1 tbs sambal oelek or chilli sauce
- 2 tbs kecap manis
- 2 tbs fish sauce
- 3 gold sweet potatoes, peeled, cut into 2cm pieces
- 400ml coconut milk
- 60g pkt baby spinach leaves
Chilli sambal
- 1 long green chilli, seeds removed, coarsely chopped
- 1/2 cup (75g) shredded coconut
- 1 lime, rind finely grated, juiced
Description
A classic winter warmer gets an irresistible makeover in this creamy sweet potato soup. It’s made in the slow cooker and topped with a zesty chilli sambal for a perfect finish.
Method
Step 1
Heat the oil in a large non-stick frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 4 mins or until onion softens. Transfer to a slow cooker.Step 2
Add peanut butter, sambal oelek or chilli sauce, kecap manis, fish sauce, sweet potato, coconut milk and 3 cups (750ml) water to the slow cooker. Cover. Cook for 2 1/2 hours on high (or 5 hours on low) or until the sweet potato is tender. Turn off the slow cooker. Set aside to cool slightly. Use a stick blender to carefully blend the soup until smooth.Step 3
To make the chilli sambal, place the chilli, coconut, lime rind and lime juice in a food processor and process until finely chopped.Step 4
Divide the soup among serving bowls. Top with the spinach and sprinkle with chilli sambal to serve.