This is a special guest post by Ankie Niesing of Wooden Spoon Kitchen (find her on Facebook or Instagram). Ankie is a total foodie, cooking school owner and food stylist, and full-time feeder of her little family. She doesn’t follow any specific diet yet but is on a journey to eat cleaner and greener.
It is June and winter is officially here. Celebrate the cooler weather by making a big pot of soup and freezing the leftovers for when you don’t have time to cook.
I could happily eat Thai food every week. All of the beautiful flavours combine in a not-too-spicy creamy coconut milk sauce topped with loads of coriander. I have made all kinds of versions of Thai curry but have never experimented with a Thai soup.
I had plenty of sweet potatoes from my humble vegetable patch but wanted to combine it with butternut’s vibrant orange colour. The sweet potatoes also give the soup a sweeter undertone. Remember to only use red Thai red curry paste and not green because otherwise your soup might turn out more muddied brown than vivacious orange.
Serve with gluten-free cheesy scone bites. A quick and easy recipe and so tasty, they are also great for lunchboxes or served with a variety of delicious toppings.
THAI SWEET POTATO AND BUTTERNUT SOUP
- 2 Tbsp coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3cm fresh ginger, minced
- 2-3 Tbsp Thai red curry paste
- 500g butternut squash, chopped
- 500g sweet potatoes, chopped
- 1 tin coconut milk
- 2 cups vegetable stock
- A few drops of fish sauce
- Salt to taste
- Fresh lime juice
- Fresh coriander
- ½ cup toasted coconut flakes
- Fresh chillies, sliced
- Heat coconut oil in a saucepan and add onion, garlic and ginger. Fry gently until the onion is translucent and soft
- Add curry paste and cook for another 2 minutes.
- Add butternut, sweet potato, coconut milk and vegetable stock, bring to the boil and simmer until vegetables are soft.
- Blend until soup is smooth and silky.
- Add fish sauce, salt and lime juice to taste.
- Serve with plenty of fresh coriander, coconut flakes and chilli.
GLUTEN-FREE CHEESY SCONE BITES
- 1 cup self-raising rice flour + ¼ cup brown rice flour
- ¼ cup almond meal
- Pinch of salt
- 2 tsp baking powder
- 100g butter
- 1-2 spring onions, chopped
- 1½ cups grated cheddar cheese
- ½ cup buttermilk
- Preheat oven to 180°C.
- Combine all of the dry ingredients, then rub in butter with your fingertips until mixture is crumbly.
- Add spring onions and cheese.
- Add buttermilk a little at a time to form a soft dough.
- When the dough is easy to work with and not too sticky, roll out on a floured surface into 1cm thickness and cut out circles with a cookie cutter or the rim of a glass.
- Use a pastry brush to brush milk across the surface of each scone and bake for 10-12 minutes until golden brown.