Sampling Soup : Sweet Potato with a Thai Twist

Photo by Debbie Walker – Sweet Potato Soup with a Thai Twist

Under 200 Calories per bowl!

I calculated this as 827 Kcal for 1300ml which rather delighted me because I could have 300ml (which was more than sufficient) for just under 200 Kcal ! Fab for Lunch. This would also be lovely served with a warm naan bread, if you are having it as an evening meal or have the spare calories.

Ingredients

  • 700g Sweet Potato
  • 50g Red Pepper
  • x3 Shallots
  • 100ml coconut milk (low fat)
  • 1-2 tsp Thai green curry paste
  • 1 tsp dried Coriander
  • 1 Kcal fry-lite spray
  • 500ml Veg stock

Method

  • Peel and roughly chop the sweet potato, and add to the oven to roast until soft (approx 25 mins)
  • cut the pepper into large chunks and roast until soft.
  • Whilst the sweet potato and pepper cooks, chop the shallots into quarters and pan fry until soft, leave to one side until the potato is cooked.
  • Make up your vegetable stock.
  • Once the Sweet Potato and pepper is cooked and soft, add them all to the soup maker.
  • Add the veg stock to the soup maker, along with the shallots, coriander, the Thai green curry paste, and coconut milk
  • Set the Soup Maker to the smooth setting and allow it to do it’s magic for the next 21 mins – whilst you clear up and prep your bowls ready to serve a most wonderful, and luxurious tasting soup!

Enjoy!

Notea few little mods I made to save ‘hidden’ calories

  • I added a touch of water to my potato when I roasted it to save calories on using oil
  • I used spray 1Kcal oil in place of pouring oil to spray my peppers before roasting
  • coconut milk was low fat
  • When I softened the shallots I used a very small amount of water rather than oil, which was then just added to the soup. Yes oil, or even butter would be much tastier, but I wanted to get the hidden calories out as much as possible.
  • I used a teaspoon of dried coriander because that’s all I had in on the day I decided to make this. Fresh would be even better if you’ve got it in.
  • I had previously made a Thai green curry and had some of the liquid left over in my fridge. I added this as I didn’t have any paste left – my mixture had a small amount of red chilli in it and the overall outcome was really good so I may even add a small bit of chilli in a future version of this soup.

Recipe Inspiration taken from BBC Good food, and modified to suit my taste (and cupboard contents!)

This year, I am working on a daily Health and Lifestyle change that I’ve called my Project 365. I am posting daily about my progress and challenges – please do feel free to join me there at : Dreams and Aspirations

Otherwise, enjoy the soup recipe and do let me know in the comments below what you thought of it or if you have any healthy alternatives to share.

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