Holy effin’ Moly,
Unbelievable that September is here and SO winter is already on it’s way to our front doors… Don’t get me wrong, this time of year I love!! I’m the biggest festive person. Hurray. If we jump ahead a month or two : I loooove wrapping up snug, having fires, getting huuuuuge sausages, delicious hot chocolates and mulled wines at the christmas ( german ) markets ( so blooming excited!! Yes… 4 beautiful months away), going ice skating and doing all those other winter things. OH YES, IT’S BECOMING THAT TIME OF YEAR.
My humble abode
However, ( and that is a strong however) as I’m sure the majority of you, who too experience cold winters will agree with me, the delightful winter chill is just not okay; not being able to button up your shirt properly because your fingers are frozen, or catching the lovely cold that seems to pass round like wild fire or even looking so pale it’s ghostly. Meh.
WELL I guess my positive inner self is meant to jump in at this point and say ; “Where there’s a high, there’s a low” . But SERIOUSLY eh presto, CHRISTMAS IS ROUND THE CORNER.
Anyhow I’ve gathered you all here today because I want to share a little loco something with you, so read c a r e f u l l y because I’m bringing to you… as promised, a bloomin’ loco with coco soup. Boo’ya!
How does this tickle your fancy – SWEET POTATO, RED PEPPER AND COCONUT MILK SOUP. Eh?
Absolutely spandanglin’ delightful.
Okay here goes; you may want to note this down for your next food shop-
2 large sweet potatoes, peeled and cubed
1 large onion – diced
60 mL Coconut oil
freshly ground black pepper
3 Celery stalks – chopped
3 large Carrots – chopped
3 cloves garlic, minced
4 large roasted red peppers – coarsely chopped
1 Litre vegetable stock
250 ml coconut milk
Large handful of fresh sweet basil, thinly sliced
Okay firstly preheat your oven to 190 degrees, then prep all your veg as advised in the ingredients list.
Now the boring bits over, lets get down to it!
Place the sweet potatoes and the onions on a baking sheet. Drizzle with a teeny bit of the Coco oil and sprinkle black pepper to taste. Toss to coat and roast those babies for around 20 minutes or until golden.
Time over?? Fab, now set aside.
Heat the remaining coconut oil in a large pan over a medium-high heat and then throw in the celery, carrots, garlic and seasoning( I, for one, do not use salt…it’s the devil but If one loves the salt rocks, add in as desired.) Stir in the roasted red peppers and sweet potato mixture and cook on medium for 10 minutes.
Oh yea, now it’s time to get LOCO WITH COCO. Add the vegetable stock and coconut milk. Season with
salt and pepper and increase the heat in order to bring the bubbles alive. As soon as it starts boiling, reduce the heat to a simmer. Simmer soup, uncovered, for 15 to 20 minutes. Once done, remove from heat and allow to cool for five minutes before using a blender.
I use a blender but you can use whatever instrument fits in order to puree the soup to the desired consistency. I loooove it thick and creamy with a hint of spice ( got to love the pepper ) but YOU can tweak it to make it your own.
Finalement, garnish with basil or coconut shavings and boom, you’ve just got bloody LOCO with COCO in a winter special soup.
Let me know how you go and please send me your versions!! I would love to see how you go. Go get cosy on the sofa, get the fire lit and round the troop up.
Enjoy your loco with coco soup!!
Much love X