ROASTED MACADAMIA NUT SPREAD
Curried coconut and macadamia soup
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.
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