33
Thai Sweet Potato Soup with
Coriander Pesto
Serves 6-8
400ml can coconut milk (do not shake)
2 tbsp mild red curry paste
1.5kg sweet potatoes, peeled and cut
into 5cm pieces
1 litre chicken stock
Lime wedges, to serve
Coriander Pesto:
1 cup coriander leaves
1
⁄
4
cup blanched almonds
1 small red shallot
2 tsp lime juice
2 tbsp vegetable oil
Salt, to taste
1.
Carefully open the can of coconut milk
without shaking; spoon the firm coconut
into the removable cooking bowl. Turn
the selection control dial to Sauté to
commence cooking.
2.
Sauté while stirring until the coconut
milk separates. Add the curry paste and
continue to sauté, stirring until the paste
becomes fragrant. Add sweet potato and
chicken stock. Once sautéing is complete,
turn the dial back to OFF.
3.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
4.
Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
5.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
6.
Using a mini food processor or chopper,
combine the coriander pesto ingredients
into a separate bowl and process until
combined. Season to taste.
7.
To serve, ladle soup into bowls and spoon
coriander pesto into the soup. Stir through
and squeeze fresh lime to taste.
Green Curry Pumpkin Soup
Serves 6-8
4 cloves garlic, whole
1 brown onion, peeled, roughly chopped
1 tbsp green curry paste
750g pumpkin, skin and seeds removed,
cut into 5cm pieces
550g potatoes, peeled, quartered
1 tsp salt
600ml boiling water
400ml coconut cream
1.
Place the garlic, onion, curry paste,
pumpkin, potatoes, salt, water and
coconut cream into the removable
cooking bowl and stir until combined.
2.
Lock the lid onto the cooker and move
the pressure release valve to the ‘sealing’
position.
3.
Turn the selection control dial to ‘Soups,
Stews’ or 24 minutes to commence pressure
cooking. Allow to cook until the timer has
counted down to OFF.
4.
Turn the pressure release valve to the
venting position and remove lid once
depressurised.
5.
Pour the soup into a large heat-proof bowl
and, using a stick mixer, blend the soup
until it is thick and consistently smooth.
6.
Serve with fresh bread.
NOTE:
Do not use a stick mixer in
the removable cooking bowl as this
could damage the non-stick coating.
