Maxfacts

Potato – coconut soup

Ingredients

• 2 onions, peeled and chopped
• 1 garlic clove, finely chopped
• 700 g potatoes (floury variety), peeled and chopped
• rapeseed oil
• 1 tbsp ground turmeric
• 400 ml coconut milk
• 800 ml vegetable stock
• salt, white pepper
• 1 unwaxed lime (or lemon), finely grated zest

Method

1. In a saucepan, heat some oil over moderate heat. Add onion and garlic, sweat for a few minutes. Add turmeric, stir well, sweat for a few more minutes. Add potatoes, coconut milk and half of the vegetable stock. Bring to the boil, cover and cook over moderate heat for about 20 minutes.
2. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred with rest of vegetable stock, add lime zest, season to taste.