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Potato & Coconut Creme Soup - Penny Walters' competition-winning recipe


• 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


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

2 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.

3 Allow to simmer for 10 minutes and season.

4 Serve with crusty bread.


Recipe submitted by…

Penny Walters

This recipe appears in the Table Table charity cookbook, available to buy for £2 from all Table Table restaurants from December 12th, 2011. All proceeds go to WaterAid.


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