Spring is here, I have decided. Yes, there was snow with the first of the daffodils. Yes, I have regrets about a bare ankle. Yes, it is chuffing freezing.
I have gone two whole days without wearing my Big Coat. You know, the one I got for actual Siberia yet have worn every single day of 2018.
Because it had been THAT cold.
Two days of no Big Coat is surely a very real indicator that the seasons may in fact be changing, if only a little.
If I were a proper blogger, I'd be showing you my best 'Spring' recipes, all light and zesty and featuring people their cute little legs off in cotton dresses, surrounded by 75 bunches of daffodils.
I veer towards the 'real life' blogger though, and lack of Big Coat or not, it is still freezing out there.
The cotton dresses will have to wait.
So here is a recipe for some soup; bound to warm you up on those Spring days you risk a bare ankle, and fecking delicious it is, as well.
Peel and finely chop an onion.
The onion needs to be finely chopped, but the soup gets blended, so do not fret about it being all nice and neat and even and all.
I sure didn't.
Heat a couple of tablespoons of light olive oil over a low heat...
And add the onion, along with two teaspoons of cumin...
Two teaspoons of dried coriander...
And two teaspoons of smoked paprika.
Fry that all for 10 minutes, stirring regularly.
Peel 500g of sweet potato.
This can either be one massive sweet potato or several teeny tiny ones.
I shall leave that decision in nobody's hands but yours.
Or your greengrocer's.
Chop the sweet potato into chunks.
The smaller the chunk, the faster the cooking time.
You heard it here first.
Add the sweet potato to the pot, along with a tin of coconut milk...
And 500ml vegetable stock.
You can just add the boiling water and the lovingly hand-prepared stock cube to the pan.
I like to take pictures of the dinner-making process and post them on the internet for all and sundry to browse, so I went full fancy and actually mixed up the stock.
Notions, thats what I have.
Simmer for 20 minutes.
Ladle into bowls, and top with as much fresh coriander as you like.
Spiced sweet potato and coconut soup
Serves 2. Cooking time 35 minutes.
- 1 onion
- 500g sweet potato
- 2 tablespoons light olive oil
- 2 teaspoons dried cumin
- 2 teaspoons dried coriander
- 2 teaspoons smoked paprika
- 1 tin coconut milk
- 500ml vegetable stock
- Fresh coriander, to serve
Peel and finely the onion.
Heat the oil over a low heat, and add the onion, stirring well.
Add the cumin, coriander and smoked paprika and fry for 10 minutes, stirring often.
Peel and chop the sweet potato.
Add the sweet potato to the pan with the coconut milk and stock.
Simmer for 20 minutes, or until the sweet potato is soft.
Blend and serve, topped with fresh coriander if you wish.