- 2 medium carrots
- 1/4 medium celeriac
- 2 medium onions, white
- 2 large or 3 medium sweet potatoes
- 1 tin coconut milk
- 750ml vegetable stock (3 cups)
- 1 lime, zested and juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric
Step by Step Instructions
Preheat oven to 180℃. Line a baking tray with baking paper. Peel and cut the sweet potato in bite-size pieces and place it in the oven for 25 minutes. Baking will make the sweet potato soft and even sweeter but also give nice caramelised flavour to it.
Grate carrots and celeriac and finely dice (or grate) onions. This will help them cook faster.
Place a big pot on a high heat with 50ml of water (or 1tbsp of olive oil). Add carrots, celeriac and onion with a good pinch of salt, reduce the heat to medium-low, put the lid on and let the veg sweat for about 5-10 minutes or until soft. Stir occasionally.
Add coconut milk, veg stock and add baked potatoes.
Add salt, pepper, lime zest and lime juice, bring it to boil and let it simmer for a few minutes until all the veg is fully cooked and flavours are nicely blended.
Blend till smooth. Taste and adjust the seasoning if necessary.
Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...
Plant-Based on a BudgetPlease download our guide to Plant-Based Eating on a Budget, prepared by Faith Cavalli. The guide includes a list of low-cost basic ingredients and some recommended recipes to try.
Mushroom Porridgeby Chrissie Cooke Serves 2Good for: Breakfast,LunchIngredients 300g chestnut mushrooms, chopped, including stalks 60g porridge oats 100mls plant milk 300mls boiling water Vegetable stock cube Three or four sun-dried tomatoes Fry light/local oil spray...