I’ve started on the autumn food. I’ve jumped in head first and I’m as good as swimming in the piles of coloured leaves after a few of the things I’ve made this week (more of those to come soon). I’ve also gone veggie for the month of October (partly in solidarity to a couple of workmates giving up smoking for Stoptober and partly because of wanting to see whether I could). The main issue is lunch options. Most shops have them, but due to my (completely rational) hatred of cucumber and not being keen on cold egg, it’s better to make my own. I’m good with this anyway as I try to make my lunches each week as it is. This is one I’ve made countless times, and when I got to the shop to find they’d not got any butternut squash, it was my go to fall back option. Sweet potato, coconut & chilli soup is warming, creamy and has a nice little kick.

The thing I love about recipes like this is how scalable they are. You can make it bigger or smaller easily. I tend to make a giant batch and use it over a number of days as my lunches. I know it can get boring after a few, but it’s cheap, so I can’t complain. I’ll be doing a different soup this next week, maybe not quite so autumnal but again, it’s a cheap way to get a load of veg and it tastes good.

Oh and did anyone catch Reveal Mag last week? I was totally in that shit! If you’re interested in reading the feature it’s now up on the website and you can see it here. It’s generally just a few words about how I got into baking, why I bake and where I want to go with it.

How did you get into baking? Do you have any fun autumn recipes?

Sweet Potato, Coconut & Chilli Soup

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: The Bearded Baker

Serves: 6 servings

Ingredients

• 1 red onion, chopped
• 1 tbsp vegetable oil
• 1 red chilli, deseeded & chopped (if you want to make it hotter, add a 2nd)
• 2 cloves garlic, crushed
• 400 ml can coconut milk
• 600 ml vegetable stock
• 700g sweet potatoes, peeled & sliced
• Salt & Pepper, for seasoning
• fresh coriander leaves (optional to garnish)

Instructions

1. Over a medium heat, fry the onions until translucent. Add the chilli and garlic, frying for a few seconds before adding the sweet potato.
2. Pour in the vegetable stock and bring to a boil. Drop to a low heat and simmer until the sweet potato is cooked (this took 20 minutes for me as I did largish cubes of sweet potato).
3. Stir in the coconut milk and allow to simmer for a few minutes.
4. With a blender (a hand blender is best but I use a stand blender and do it in stages) blend until you've got a nice creamy mixture. If it's too thick then add more liquid.
5. Season well and serve garnished with fresh coriander.
6. Serve with a hunk of bread.

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