Photo credit – Tamara Erbacher. Styling credit – Lucienne Bowden
I am in the throes of the most amazing experience and journey in the making of my second book. On Thursday this week, I handed in the final manuscript to my amazing (& patient) publisher. There were tears from me (exhausted and elated) as well as celebratory cuddles (thank you Catherine – I love you so much!).
We have another few awesome weeks of photo shoots to complete the book before it goes off for editing and final design. I pinch myself…..EVERYDAY. I am immensely proud of this book & I can honestly say that I have given it my everything. This is a book for all families of all sizes. It represents all that is Relish Mama , me and the many different guests that walk through our doors and the reasons they all do.
Here is an easy but beautiful soup for you to enjoy during these cooler months. It is a tiny sneak preview into my new book. This is just a small taste but hopefully it will nourish you & keep you warm whilst we ‘keep on trucking’ and finish this book of love and great recipes that I am so darn proud of.
Thank you to YOU for your unwavering support and for the constant support of small business and especially of Relish Mama, of me and also my family. We are so grateful.
Sweet potato, pumpkin and coconut soup
Perfect for lunches and dinners and freezes beautifully for those nights where you just need a night off with the feet up. The flavour combo is perfect.
2 medium sized sweet potatoes, scrubbed and halved lengthways
1 kg pumpkin, seeds scraped and roughly chopped
80ml olive oil
1 brown onion, finely diced
10cm piece of ginger, finely grated
1 heaped teaspoon ground cumin
400ml can of coconut milk
1 litre chicken or vegetable stock
1 stalk of lemongrass, cut into thirds and bruised at all ends *
2 kaffir lime leaves, bruised *
Serve with coconut flakes, chilli flakes and a little extra coconut milk, if desired
Preheat oven to 200oC fan forced.
Place sweet potato and pumpkin on a baking tray, lined with baking paper, Drizzle with 40ml olive oil and a good sprinkling of sea salt. Cook for 45-55 minutes or until tender.
Heat the remaining 40ml oil in a large saucepan over medium-low heat . Cook the onion for approximately 5 minutes or until it has softened and is aromatic. Add the grated ginger and ground cumin and cook, stirring for a further minute. Add the coconut milk, stock, lemongrass and lime leaves. Bring to the boil and reduce heat. Simmer, very gently for ten minutes, before turning off the heat. Scoop out the lemongrass and kaffir lime leaves and discard.
Remove the flesh from the sweet potato and pumpkin and place in a food processor or blender with some of the liquid. You may need to do this in batches, depending on the bowl size of your equipment. Blend until smooth. Place the blitzed vegetable mixture into the saucepan with the remaining liquid. Heat until hot.
Serve with coconut flakes, chilli flakes and a little extra coconut milk, if desired.
Also lovely topped with caramelised onions.
* Bruise the kaffir lime leaves by tearing and crunching them up once or twice in your hands.
* Bruise the lemongrass by bashing down once or twice on each end with a pestle or rolling pin.