Potato & Coconut Creme Soup

In summer 2011, Table Table launched a competition across the UK to find the best local recipes, forgotten classics and family favourites from the public, to be captured in a limited edition cookbook celebrating all that is great about British cooking.

They received hundreds of fantastic entries from all across the UK and have enjoyed trying them all and hope you do too! What’s more, all proceeds from the sale of the cookbook will be going to the international charity WaterAid and the invaluable work they do.

You can pick up a copy at your local Table Table restaurant from December. Just go to www.tabletable.co.uk to find the restaurant nearest to you.

Potato & Coconut Creme Soup from Penny Walters of Bristol

Serves 4

Ingredients

1 litre chicken or vegetable stock

2 small potatoes, peeled and cut into small cubes

1 yam or 2 small parsnips, peeled and cut into thick slices

2 small pink sweet potatoes, peeled and cut into small cubes

1 tbsp vegetable oil

1 medium onion, sliced

2 medium carrots, peeled and grated

400g can coconut milk

Salt and pepper, to taste

Crusty bread, to serve

Method

Put the potatoes and yam (or parsnips) into the stock and boil for 10 minutes.

Meanwhile heat the oil in a frying pan and fry the onions over a medium high heat until golden. Add onions, with the grated carrots and coconut milk to the stock and bring to the boil.

Allow to simmer for 10 minutes and season.

Serve with crusty bread.

BACK TO RECIPES

Our Partners

30days.co.uk, brought to you by Hearst Magazines UK