Sweet potato soup with roasted saté skewers

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 TABLESPOONS Soy sauce
  • 1 TEASPOON Starch flour
  • 1 pinch Sugar
  • 1 (approx. 300 g) Pork neck steak
  • 400 g Sweet potatoes
  • 2 Onions
  • 1 Garlic clove
  • 1 Organic Lime
  • 2 Chillies
  • 3 TABLESPOONS Coconut oil
  • 1 can(s) (425 ml) Coconut milk
  • 200 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Coriander
  • 7-10 Tbsp Shashlik skewers

Directions

  1. 1

    For the marinade, mix soy sauce, starch and sugar. Dab meat dry and cut lengthwise into strips. Place the meat in the prepared marinade, cover and chill.

  2. 2

    In the meantime peel, wash and dice the sweet potatoes. Peel and finely dice the onions and garlic. Wash lime hot, grate dry, grate peel thinly, halve fruit and squeeze juice.

  3. 3

    Wash and clean the chillies and cut into very thin rings.

  4. 4

    Heat 1 tablespoon of oil. Fry the onion and garlic for about 5 minutes. Add potatoes, coconut milk and stock, bring to the boil and simmer for about 20 minutes. Season with lime juice and chili, except for a little bit for sprinkling.

  5. 5

    Remove the meat from the marinade and put it on skewers one by one. Finely puree the soup and season to taste with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the meat skewers in it in portions for about 2 minutes while turning.

  6. 6

    Arrange soup and meat skewers. Sprinkle with chilli and lime peel and garnish with coriander.

Nutrition Facts

KCAL
520 kcal
CARBS
31 g
FATS
36 g
PROTEINS
17 g

Categories & Tags

Main Dishesvery easySoupsMeat