Sweet potato noodle soup
Ingredients
- Step 1 3 x 350g bags prepared butternut squash and sweet potato
- Step 2 3 tbsp curry powder
- Step 3 2 x 400g cans coconut milk
- Step 4 1 nest dried medium egg noodles
Calories: 683
Carbohydrate: 59 g
Protein: 9 g
Fat: 43 g
Cook time: 40 minutes
Prep time: 5 minutes
Total time: 45 minutes
Servings: 4
TAGS
Dinner
Main course
Supper
2 of 5-a-day
Easy
Esther Clark
Fibre
Iron
noodle
Soup
Sweet potato
Vegetarian
Directions
- Step 1 Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.