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