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Ingredients
| Thai red sweet potato curry
Thai red sweet potato curry (leftover) | |||
| 2 cubes cube | vegetable stock
vegetable stock (made up to 500ml stock ) | ||
| green beans
green beans (extra cooked, set aside) | |||
| 2 | spring onions
spring onion (finely chopped ) | ||
| chilli flakes
chilli flakes (to serve (optional) ) | |||
| slices slice | bread
bread (to serve) |
Thai sweet potato soup
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10 min
(22)
Method
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.
