I love potatoes so I was thrilled to see that this month's No Croutons Required event was a Potato Challenge.
Due to snow (and other factors) we have very little fresh veg in at the moment, but we do have potatoes, so when I was looking through the cupboards trying to think what to make for lunch today it seemed like the obvious time to come up with a suitable soup recipe from the things I always have in the pantry.
The result was (in my ever-so-humble opinion) delicious, with the sweetness of the peas and coconut balancing against the heat of the chilli. Definitely an experiment I'll be making again.
Potato, Pea & Coconut Soup (serves 2)
2 medium potatoes
50g creamed coconut
300ml vegetable stock
1/2tsp chilli flakes
1/4 fresh nutmeg, grated (this is a lot of nutmeg, you may want to start with less and see how you feel)
black pepper to taste
large handful of frozen peas
- Finely chop the potatoes and add to pan with stock, creamed coconut, and seasonings.
- Simmer over a low heat for 30-40 minutes, adding extra boiling water if necessary.
- Use a potato masher to crush the potatoes (for a smoother texture, you could use a blender) then add the peas and heat for a further five minutes.
- Serve up & enjoy!