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Sweet potato noodle soup

Sweet potato noodle soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This curry-spiced sweet potato and butternut squash soup with creamy coconut milk uses convenient supermarket ingredients to create a satisfying supper

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal683
fat43g
saturates30g
carbs59g
sugars20g
fibre10g
protein9g
salt0.4g
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Ingredients

  • 3 x 350g bags prepared butternut squash and sweet potato
  • 3 tbsp curry powder
  • 2 x 400g cans coconut milk
  • 1 nest dried medium egg noodles

Method

  • STEP 1

    Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.

Goes well with

Recipe from Good Food magazine, February 2017

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A star rating of 1 out of 5.2 ratings
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