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Asia and swede sweet potato stew

A quick-cooking and easy soup with a huge taste. Low Carb and vegan. With coconut milk, vegetables, mushrooms and Asian herbs.
category Soup, stews and chili, appetizers and snacks
Region Asian
Preparation 10 Minutes
Preparation 30 Minutes
working hours 40 Minutes
portions 4 portions


  • 200 g rutabaga
  • 200 g sweet potatoes
  • 50 g Shiitake mushrooms
  • 1 Stange leek
  • ginger fresh and walnut-size
  • 1 Chilli (red)
  • 2 star anise
  • 1 TL sugar
  • 1 TL Curry
  • 3 EL lime juice
  • 2 TL sesame oil
  • 2 TL sesame white and lightly toasted
  • 1 small, bunch basil if at hand Thai basil
  • 1 kl. bunch coriander
  • 2 EL vegetable oil
  • 1 / 2 L vegetable stock
  • 1 / 2 L coconut milk
  • Salt


  1. Peel sweet potatoes and rutabaga and diced (about 2cm large) cut. Peel the ginger and cut into thin slices. Halve chili pepper, remove the seeds and remove the white.
  2. Heat the vegetable oil in a pan and fry the previously prepared vegetables briefly. The vegetables should not accept any color. roast curry with. Sprinkle sugar and let caramelize slightly. Pour in broth and coconut milk. Cook 15 minutes.
  3. In the meantime, leek clean and cut into thin rings. Shiitake mushrooms cut into slices.
  4. give leeks and shiitake according 15 minutes into the soup and cook for another minute 5. Season with sesame oil and lime juice.
  5. Wash the basil and coriander and shake dry. pluck leaves and passed with the toasted sesame over the soup.

Recipe Comments

Tip:Who chili is too spicy, even vegetables peppers can use.

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