Follow these steps for perfect results
vegetable oil
onion
large
turnips
peeled and cubed
sweet potatoes
peeled and cubed
pumpkin
peeled and cubed
marjoram
ground ginger
cinnamon
ground
salt
pepper
spring onion
chopped
vegetable stock
almonds
sliced
chili pepper
de-seeded and chopped
unrefined sugar
creamed coconut
grated
Heat vegetable oil in a large saucepan over medium heat.
Add onion and cook gently for 4-5 minutes until softened.
Add cubed turnips, sweet potatoes, and pumpkin to the saucepan.
Toss the vegetables over medium heat for 5-6 minutes.
Add marjoram, ground ginger, cinnamon, salt, and pepper.
Cook over low heat for 10 minutes, stirring frequently.
Add spring onion, vegetable stock, flaked almonds, chili, and unrefined sugar.
Simmer gently for 10-15 minutes, or until the vegetables are just tender.
Check the seasoning and adjust if necessary.
Grate creamed coconut into the soup and stir well until melted and combined.
Garnish with chopped coriander or parsley and serve hot.
Expert advice for the best results
Add a squeeze of lime juice for brightness.
Roast the vegetables for added flavor.
Adjust the amount of chili pepper to your preferred spice level.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with fresh herbs and a swirl of coconut cream.
Serve with crusty bread.
Serve as a starter or main course.
The acidity of the Riesling will complement the richness of the soup.
Discover the story behind this recipe
Reflects the diverse culinary traditions of the African continent, incorporating local vegetables and flavors.
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