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Ingredients
| Thai red sweet potato curry Thai red sweet potato curry |
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| leftover | |||
| 2 cubes cube | vegetable stock vegetable stock |
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| made up to 500ml stock | |||
| green beans green beans |
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| extra cooked, set aside | |||
| 2 | spring onions spring onion |
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| finely chopped | |||
| chilli flakes chilli flakes |
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| to serve (optional) | |||
| slices slice | bread bread |
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| to serve | |||
Thai sweet potato soup
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0:05 min
(9)
Method
Preparation time: 0:05 min
Make the most of that leftover veggie curry - by turning it into a tasty soup! The easiest way is to whizz it up with a stick blender whilst it’s still in the pot, or, if you’re using a food processor - just make sure you do this when the mixture is cool to avoid a soup explosion!
- Add the leftover sweet potato curry to a large pot and pour in the stock.
- Bring up to the boil and then whizz up to a creamy consistency using a stick blender or transfer to a food processor.
- Add in the leftover cooked green beans and heat through before serving.
- Serve with a sprinkling of spring onions and chilli flakes if you like.
