Curried coconut and macadamia soup


Curried coconut and macadamia soup

Serves 4

Difficulty: EASY

Preparation time: 20 minutes

Cooking time: 25 minutes


5ml (1 tsp) olive oil

3 (500ml / 600g) large potatoes, peeled and diced

1 (250ml / 160g) large onion, diced

3 (8g) cloves garlic, chopped

15ml (1 tbsp) ginger, finely grated

15ml (1 tbsp) roasted masala curry powder

10ml (2 tsp) ground turmeric

1.25L (5 cups) vegetable stock, warm

1 (400g) tin coconut milk

125ml (½ cup / 125g) ButtaNutt Roasted macadamia nut butter

handful coriander leaves

salt and pepper


125ml (½ cup / 35g) bread crumbs, toasted

2 (50g) spring onions, finely chopped

For the soup, melt the butter in a large pot over medium heat. Add the potatoes, onions, garlic and ginger and sauté, 5 minutes. Add the curry powder and turmeric and sauté, 2 minutes. Pour in the stock and coconut milk, cover with a lid and simmer, 20 minutes. Stir in the nut butter and coriander leaves. Puree until smooth and season to taste.

To serve, ladle the soup into serving bowls. Scatter some toasted breadcrumbs on top and add a sprinkling of spring onions. Serve with an extra drizzle of the nut spread, if preferred.

TIP: This recipe is plant based and suitable for vegans and vegetarians. Meat lovers can add some chopped rotisserie chicken on top of each portion, if preferred.

TIP: To easily toast breadcrumbs, simply toast it in the oven for 3-5 minutes at 200°C until golden.