Ingredients25g Vegan margarine (for frying)
1 small white onion, chopped
750g sweet potato, peeled and cut into 2cm cubes
2 firm pears, peeled, cored cut into cubes
3C vegie stock
1 C coconut cream (original recipe calls for dairy cream... the soup works well without either)
Method
Melt the butter in a saucepan over med heat, add the onion and cook for 2-3 mins. Add the sweet potato and pear. Cook for 1-2 mins. Add the vegie stock to the pan, bring to the boil and cook for 20mins, or until the potato and pear are soft.
Cool slightly, then blend until smooth. Stir in the coconut cream and gently reheat without boiling. Season with some salt and pepper, and maybe a little nutmeg.
(VARIATION: I'm out of sweet potato so am trying this with butternut pumpkin instead)
