Pea and Coconut Soup with Sesame Sweet Potato Wedges
Method
- Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
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Peel and slice the sweet potatoes into wedges and place in a medium bowl. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper and sprinkle with the sesame seeds. Place in a single layer on the prepared tray and bake in oven, turning once for 35 minutes or until cooked and golden.
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Chop brown onion. Peel potato and cut into 1cm cubes. Grate the zest from the lime and cut lime into six wedges. Reserve ⅓ cup of peas for garnish and place in a small bowl of warm water. Place 2 tablespoons of coconut cream in a small bowl for garnish.
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Heat 2 tablespoons of oil in a large saucepan. Add the onion and cook over medium heat for 5 minutes or until softened. Add the potato, 4 cups water and the stock cubes. Bring to the boil, reduce heat and simmer for 8-10 minutes or until potato is just tender. Add peas and bring back to the boil. Reduce heat to low and simmer for 5 minutes more. Cool slightly. Add coconut cream and stir to combine.
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Using a stick blender or food processor, blend the soup until smooth. Squeeze in the juice from 2 of the wedges and season to taste with salt and black pepper.
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Drain the reserved peas from the water. Warm the coconut cream in microwave for 10-20 seconds if firm. Spoon the soup into 4 warm bowls and top with a swirl of coconut cream and reserved peas. Serve with sweet potato wedges and remaining lime wedges.
TIP: Garnish with mint leaves.