Yesterday I was on a liquid diet for most of the day. Blood orange and raspberry smoothie before my hot yoga class, plenty of water after. Green tea and matcha during the day and then a big bowl of soup for lunch. It is maybe not ideal to do a liquid fast for more than a couple of days, but half a day is easily done and by dinner time solid food will seem like a forbidden treat you’d only dream about. A nice way of getting all your veggies in to a liquid meal is of course to make a soup. At the moment it is still very cold outside, more reason to cook up a storm and get yourself heated up.
I chopped up a load of sweet potatoes, onion and chili. Tossed them in oil and seasoned with salt, pepper and ground coriander.
After 35-40 minutes in the oven the vegetables came out perfectly roasted with some charred, caramelized bits.
Blended with coconut milk, home made chicken stock and a big spoon of Thai red curry paste the sweet potatoes turned in to a velvety, smooth soup.
- 2 large sweet potatoes
- 1 white onion
- ½ green chili
- 2 unpeeled cloves of garlic
- 1 tin of coconut milk
- 400ml chicken stock
- 1 tbsp Thai red curry paste
- salt, pepper, ground coriander, vegetable oil
- Peel the sweet potatoes and cut in to large chunks. Slice the onion and chili.
- Toss the vegetables in oil just to coat the surface. Season with salt, pepper and ground coriander and place on a roasting tray.
- Roast the vegetables on 200 C for 35-40 minutes or until nicely brown.
- Remove the garlic and put all the other vegetables in a pot together with the coconut milk, chicken stock and curry paste. Bring to a boil and let simmer for 10 minutes.
- Blend the soup until smooth and season to taste.
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