Sweet Potato Laksa Soup

Bright, aromatic sweet potato soup to warm your soul. The best part? It is a dump-and-go recipe perfect for busy weeks. It uses wholesome ingredients to fill the belly like quinoa, sweet potato, and pumpkin.

Product: Mingle Laksa Seasoning

Serves: 6-8
Effort: Easy
Prep time: 15 mins
Cook time: 30 mins
Gluten-free

Ingredients

• 800g sweet potato, peeled and chopped into 2-inch pieces
• 500g pumpkin, peeled and chopped into 2-inch pieces
• 1 can diced tomatoes
• 1 tbsp minced garlic (grated garlic or 2-3 fresh cloves)
• 1 tbsp minced ginger
• 3-4 tbsp Mingle Laksa spice mix (use 4 tbsp for more heat)
• 5-6 spring onions, chopped into 2-inch pieces
• 1 cup uncooked quinoa (see hints and tips for other options)
• 2 cans coconut milk
• 4 cups vegetable or chicken stock
• 1 bunch fresh coriander
• Juice of 1 lime
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Add the sweet potato, pumpkin, spring onion, ginger, garlic, Laksa seasoning, quinoa, stock, and coconut milk to a large pot. Chop the stalks of the bunch of coriander, leaving the leaves for serving, and add the stalks, salt, and pepper to the pot. Give everything a good stir.
2. Turn the hob on and bring to a boil over medium-high heat. Stir to ensure nothing sticks to the bottom.
3. Reduce to a simmer and cook, stirring occasionally to prevent sticking, until the sweet potato and pumpkin are soft (you should be able to push a knife through easily) and the quinoa is cooked. This should take around 30 minutes.
4. Turn off the heat and add the soy sauce, honey, and lime juice.
5. Puree the soup, then taste and adjust the seasoning to your liking.
6. Serve hot with your choice of toppings – fresh coriander, a drizzle of coconut milk/cream, fresh chili.

Hints & Tips

• If the soup is too thick, add more coconut milk for a creamier texture or stock if you prefer.
• The quinoa adds a nutty texture to this soup that pairs well with the Laksa flavours, as well as fiber and protein.
• If you prefer, use red lentils for a smoother texture.
• Serve with your favourite toppings and crusty bread for easy lunches or a quick weeknight dinner option.
• Store in the fridge for 3-4 days. Suitable for freezing.