Big on Quality, Lidl on Price
Thai sweet potato soup

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again

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

This recipe was liked

This recipe was disliked

An error occurred, please try again

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!

  1. Add the leftover sweet potato curry to a large pot and pour in the stock.
  2. Bring up to the boil and then whizz up to a creamy consistency using a stick blender or transfer to a food processor.
  3. Add in the leftover cooked green beans and heat through before serving.
  4. Serve with a sprinkling of spring onions and chilli flakes if you like.