Sweet Potato and Turnip Leaf Coconut Soup
It’s possible! A tasty vegetarian soup! This recipe consists of sweet potato, turnip leaves and coconut milk, which makes the soup quite creamy with a rich taste. For the adventurous, this soup may also be served chilled instead of warm.
For a less creamy and lighter soup, water can be added to ” tone it down.”
1 cup grated sweet potato
1 cup turnip leaves cut into thin slices
5 cloves garlic, peeled amd crushed
2 tbsps ginger, minced
1/4 tsp turmeric
1 can (2 cups) coconut milk
Salt and pepper to taste
2 tbsps Olive oil
In a medium pan, heat Olive oil over medium-high heat. Add garlic and ginger and sauté for about a minute. Add in sweet potato and turnip leaves and stir-fry for three minutes. Add coconut milk and bring to a quick boil. Reduce heat to low. Add turmeric and salt and pepper to taste. Stir constantly. Continue to cook for five minutes. (Water may be added for a less creamy soup). Remove from heat and serve warm.