Sweet Potato Laksa Soup
Bright, aromatic sweet potato soup to warm your soul. The best part? It is a dump-and-go recipe perfect for busy weeks. It uses wholesome ingredients to fill the belly like quinoa, sweet potato, and pumpkin.
Serves: 6-8
Effort: Easy
Prep time: 15 mins
Cook time: 30 mins
Gluten-free
Ingredients
- 800g sweet potato, peeled and chopped into 2-inch pieces
- 500g pumpkin, peeled and chopped into 2-inch pieces
- 1 can diced tomatoes
- 1 tbsp minced garlic (grated garlic or 2-3 fresh cloves)
- 1 tbsp minced ginger
- 3-4 tbsp Mingle Laksa spice mix (use 4 tbsp for more heat)
- 5-6 spring onions, chopped into 2-inch pieces
- 1 cup uncooked quinoa (see hints and tips for other options)
- 2 cans coconut milk
- 4 cups vegetable or chicken stock
- 1 bunch fresh coriander
- Juice of 1 lime
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Add the sweet potato, pumpkin, spring onion, ginger, garlic, Laksa seasoning, quinoa, stock, and coconut milk to a large pot. Chop the stalks of the bunch of coriander, leaving the leaves for serving, and add the stalks, salt, and pepper to the pot. Give everything a good stir.
- Turn the hob on and bring to a boil over medium-high heat. Stir to ensure nothing sticks to the bottom.
- Reduce to a simmer and cook, stirring occasionally to prevent sticking, until the sweet potato and pumpkin are soft (you should be able to push a knife through easily) and the quinoa is cooked. This should take around 30 minutes.
- Turn off the heat and add the soy sauce, honey, and lime juice.
- Puree the soup, then taste and adjust the seasoning to your liking.
- Serve hot with your choice of toppings – fresh coriander, a drizzle of coconut milk/cream, fresh chili.
Hints & Tips
- If the soup is too thick, add more coconut milk for a creamier texture or stock if you prefer.
- The quinoa adds a nutty texture to this soup that pairs well with the Laksa flavours, as well as fiber and protein.
- If you prefer, use red lentils for a smoother texture.
- Serve with your favourite toppings and crusty bread for easy lunches or a quick weeknight dinner option.
- Store in the fridge for 3-4 days. Suitable for freezing.