RECIPE OF THE WEEK: Thai sweet potato soup
Make the most of that leftover veggie curry by turning it into a tasty soup.
The easiest way is to whizz it up with a stick blender whilst it’s still in the pot or, if you’re using a food processor, just make sure you do this when the mixture is cool to avoid a soup explosion!
Ingredients (serves four)
Leftover Thai red sweet potato curry
2 vegetable stock cubes, made up to 500ml stock
extra cooked green beans
2 spring onions, finely chopped
chilli flakes to serve (optional)
slices of bread to serve
Instructions
Add the leftover sweet potato curry to a large pot and pour in the stock.
Bring up to the boil and then whizz up to a creamy consistency using a stick blender or transfer to a food processor.
Add in the leftover cooked green beans and heat through before serving.
Serve with a sprinkling of spring onions and chilli flakes if you like.