Sweet potato noodle soup.

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Sweet potato noodle soup. 🍠

If you loved my carrot noodle soup, you’ll love this just as much! It’s easy to make, packed with flavour and nutrients and comes in at a grand total of $1.84AUD* PER SERVE.

- 1 sweet potato ($2)
- 1 tbsp olive oil ($0.32)
- 1/2 brown onion ($0.25)
- 1 clove garlic ($0.11)
- 2 cups vegetable broth ($0.9)
- 1 x 400ml can full-fat coconut milk ($0.9)
- 2 tbsp tomato paste ($0.2)
- 3 tbsp yellow curry paste ($0.9)
- pinch of salt and pepper ($0.05)
- 1 x 400g can butter beans ($1)
- 100g vermicelli noodles ($0.72)

TOTAL: $7.35*
TOTAL PER SERVE: $1.84*

1. Chop the sweet potato into 2cm chunks. Place into a pot of water (enough to cover the sweet potato) and bring to a boil. Reduce heat to medium and cook 15 minutes, or until tender. Remove from heat and drain.
2. Place boiled sweet potato, coconut milk, vegetable broth, tomato paste, curry paste and a pinch of salt and pepper into a high-speed blender and blend until smooth.
3. Place vermicelli noodles into a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside.
4. Finely dice the onion and garlic and drain the butter beans. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and sauté for a dither minute.
5. Pour in the sweet potato blend and cook for 15 minutes, stirring regularly, or until the soup has thickened. Stir in the butter beans and vermicelli noodles. Cook for a further few minutes and remove from heat.
6. Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.