1/2 red onion
175 g (6 oz) each, turnip, sweet potato and pumpkin
30 ml (2 tbsp) butter or margarine
5 ml (1 tsp) dried marjoram
2.5 ml (1/2 tsp) ground ginger
1.5 ml (1/4 tsp) ground cinnamon
15 ml (1 tbsp) chopped spring onion
1 litre (1 3/4 pint) 4 cups well-flavoured vegetable stock
30 ml (2 tbsp) flaked almonds
1 fresh chilli, seeded and chopped
5 ml (1 tsp) sugar
25 g (1 oz) creamed coconut
salt and freshly ground black pepper
chopped coriander, to garnish
175 g (6 oz) each, turnip, sweet potato and pumpkin
30 ml (2 tbsp) butter or margarine
5 ml (1 tsp) dried marjoram
2.5 ml (1/2 tsp) ground ginger
1.5 ml (1/4 tsp) ground cinnamon
15 ml (1 tbsp) chopped spring onion
1 litre (1 3/4 pint) 4 cups well-flavoured vegetable stock
30 ml (2 tbsp) flaked almonds
1 fresh chilli, seeded and chopped
5 ml (1 tsp) sugar
25 g (1 oz) creamed coconut
salt and freshly ground black pepper
chopped coriander, to garnish
method
1. Finely chop the onion, then peel the turnip, sweet potato and pumpkin and chop into medium-size dice.
2. Melt the butter or margarine in a large non-stick saucepan. Fry the onion for 4-5 minutes. Add the diced vegetables and fry for 3 - 4 minutes.
3. Add the marjoram, ginger, cinnamon, spring onion, salt and pepper. Fry over a low heat for about 10 minutes, stirring frequently.
4. Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix, then cover and simmer gently for 10 - 15 minutes until the vegetables are just tender.
5. Grate the creamed coconut into the soup and stir to mix. Sprinkle with chopped coriander, if liked, spoon into warmed bowls and serve.
2. Melt the butter or margarine in a large non-stick saucepan. Fry the onion for 4-5 minutes. Add the diced vegetables and fry for 3 - 4 minutes.
3. Add the marjoram, ginger, cinnamon, spring onion, salt and pepper. Fry over a low heat for about 10 minutes, stirring frequently.
4. Add the vegetable stock, flaked almonds, chopped chilli and sugar and stir well to mix, then cover and simmer gently for 10 - 15 minutes until the vegetables are just tender.
5. Grate the creamed coconut into the soup and stir to mix. Sprinkle with chopped coriander, if liked, spoon into warmed bowls and serve.
serving amount
serves 4
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