|Thai red sweet potato curry Thai red sweet potato curry|
|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|
|chilli flakes chilli flakes|
|to serve (optional)|
|slices slice||bread bread|
Thai sweet potato soup
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.