With temperatures hitting subzero, a bowl of soup is a treat these days.
But we enjoy our soup all year round. Usually Sunday nights are soup nights. Sunday lunch is quite elaborate and traditional and we prefer something light for dinner. A bowl of soup accompanied with homemade bread or salad makes a hearty comforting meal. I simply love that combination.
I have happily swapped by evening tea for soup many a times. It was also my favourite snack for those sudden bouts of hunger during my pregnancies.
This soup doesn't need a long list of ingredients. Just some pantry basics.
It is also a great way to use up leftover boiled or mashed potatoes. The soup could of course be had sans the pesto. But the pesto complements the creamy soup well and adds loads of flavour. So I highly recommend it
Potato and Coconut Soup with Coriander Cashew pesto
3-4 medium potatoes, boiled and mashed
half cup coconut milk + a few tsps extra for garnish
1 small onion
2 cloves of garlic
1 cup vegetable stock/water
1 packed cup of coriander leaves, stalk and all
handful of cashew nuts
2 tsp olive oil + extra for garnish
1-2 green chilli
chilli flakes for garnish
Prepare the pesto
Grinder coriander, cashew, 1 tsp oil and green chilli until a slightly coarse paste forms.
Make the soup
Heat 1 tsp oil in a large saucepan and fry the onions until transparent.
Add garlic, potatoes, vegetable stock, salt and bring to boil. Turn heat down and simmer for 2-3 minutes.
Puree with a hand mixer or blender and return to saucepan.
Add the coconut milk and bring to boil again. Switch off heat.
Serve hot with a dollop of coriander cashew pesto, garnish with chilli flakes, coconut milk and olive oil.