Serve the soup in a large soup dish and top with the pulled pork, pak choi and spring onions.
Ginger, Chilli and Sweet Potato Soup with Smokey Pulled Pork
Ingredients
- Smokey Pulled Pork
- 1kg Eskort Smoked Pulled Pork
- 15ml (1 tbsp) olive oil
- Ginger, Chilli and Sweet Potato Soup
- 500g sweet potato, peeled and cubed
- 1 large red onion, sliced
- 2 cloves garlic, peeled and finely chopped
- 1 large ginger root, peeled and grated
- 1 green chilli, chopped
- 1 tin coconut cream
- 250ml (1 cup) vegetable stock
- 45ml (3 tbsp) coconut oil
- 5ml (1 tsp) salt
- 125ml (½ cup) spring onion, thinly sliced
- 500g Pak Choi
Method
- Ginger, Chilli and Sweet Potato Soup
- Place the sweet potato cubes in a pot of cold water, set over a high heat and cook for 8-10 minutes.
- In a frying pan over a high heat, add the coconut oil, garlic, chilli and red onions, and sauté for five minutes.
- Add the ginger and cooked sweet potato, and fry for a further one minute.
- Pour in the coconut cream and vegetable stock, and allow to boil for 5 minutes.
- Decant the soup mix into a blender and blend until smooth.
- Pass the soup through a sieve and season with salt.
- Smokey Pulled Pork
- In a small pan over a high heat, add the olive oil and fry the pulled pork until thoroughly heated.
Serve
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