Try this Creamy Satay Soup with Roasted Veg. Blend the sweet potatoes, peanut butter and spices to make the spicy soup. Less than a £1.00 a portion!
3tbspred Thai curry paste(£0.79)
Bunch of fresh coriander(£0.48)
400mlreduced fat coconut milk(£0.65)
1tbspof coconut oil
1tbspof curry powder
Red pepper flakes
Completely optional to add the veg, I just wanted to vary the nutrients by chucking in some other vegetables (plus they taste beautiful).
Preheat oven to 180°C
Start by roughly chopping the onions and courgette and place on a large baking tray (reserve one onion for the soup). Drizzle some olive oil on top and season with salt. Pop in the oven timer set to 40 minutes.
Peel and roughly chop the sweet potatoes so they’re ready to boil.
Add 1 tbsp of coconut oil into a large saucepan with the roughly chopped onion. Gently fry for 5 minutes until they are soft.
Add 1 tbsp of curry powder, 3 tbsp of red Thai curry paste, 3 tbsp of peanut butter and a splash of the coconut milk to help combine the mix. Once combined, chuck it all in.
Pour in 800ml of veg stock and the chopped sweet potatoes. Reduce to a simmer for 25 minutes.
Once the veg is finished, the soup should be ready to blend. Serve up with some fresh coriander, roasted veg and red pepper flakes if you like some heat.