From andy.mich@ntlworld.com Mon Dec 8 14:08:16 2003 Date: Fri, 5 Dec 2003 17:25:12 +0000 (UTC) From: Andy & Shell Newsgroups: rec.food.recipes Subject: Spicy Sweet Potato, Spinach and Coconut Soup Followup-To: rec.food.cooking, rec.food.recipes Spicy Sweet Potato, Spinach and Coconut Soup Serves 6 1 Tbsp vegetable oil 1 chopped onion 1 tsp chilli powder 2 tsp ground ginger 2 crushed garlic cloves 1.2 liter (2 pint) vegetable stock 750g (1 lb 11 oz) peeled and diced sweet potatoes 250g (9oz) sliced button mushrooms 1x400ml can coconut milk 1x 225g pack baby spinach juice of a lime or a lemon freshly chopped coriander Heat the vegetable oil in a saucepan and fry the chopped onion until soft. Stir in the chilli powder (add more to taste), ground ginger and crushed garlic cloves. Add the vegetable stock, sweet potatoes and button mushrooms and simmer for about 10 mins or until tender. Then add the can of coconut milk and the spinach and simmer for 2-3 mins, or until the spinach just starts to wilt. Stir in the juice of the lime or lemon and season. Sprinkle over some freshly chopped coriander just before serving, if liked. Source: Recipe courtesy of Tesco Vegetarian Magazine. By Richard Cawley -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/