Dinner PLANS

CHUNKY COCONUT, GINGER AND SWEET POTATO SOUP WITH BUTTERY GARLIC-AND-CORIANDER BEANS

Serves 4

EASY

GREAT VALUE

Preparation: 5 minutes

Cooking: 25 minutes

For the soup:

Woolworths cubed sweet potato 2 x 500 g packs
garlic 4 cloves, unpeeled
olive oil 4 T
Woolworths prepared ginger, garlic and chilli 1 cube of each
coconut milk 1 x 400 ml can
sea salt and freshly ground black pepper, to taste

For the beans:

butter 2 T
coriander 10 g, chopped
red speckled beans 1 x 400 ml can, drained (do not rinse)
sea salt and freshly ground black pepper, to taste
wraps, toasted, for serving

Preheat the oven to 220°C. Cut the sweet potato in half so it cooks quicker, then arrange on a baking tray with the garlic. Toss in 2 T olive oil and roast for 15–20 minutes until just catching and tender. Meanwhile, fry the ginger, When the sweet potatoes are cooked, add them to the broth and simmer for 5 minutes, adding more water or stock if necessary. To make the beans, squeeze the garlic cloves out of their skins and place in a small pan with the butter and cook until melted. Fold in the coriander and beans. Spoon the beans over the sweet potato soup and serve with the wraps. Brush any remaining garlic butter onto the wraps.