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Cashew, Pineapple, Sweet Potato and Urrak Soup Recipe
Cashew, Pineapple, Sweet Potato and Urrak Soup: This cold soup brings together some of Goa's favourite ingredients including the omnipresent cashew and is perfect for a hot summer's afternoon.
- Total Cook Time 40 mins
- Prep Time 10 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Cashew, Pineapple, Sweet Potato and Urrak Soup
- 30 gm butter
- 1 medium-sized onion, finely chopped
- 150 gm cashews
- 150 gm pineapple (peeled, eyes removed and cut into chunks)
- 2 garlic cloves, finely chopped
- 4 sweet potatoes, peeled and diced
- 450 ml vegetable stock
- 100 ml urrak (you can substitute this with vodka)
- 150 gm fresh cream
- Salt and freshly ground black pepper to taste
- Fresh coriander for garnish
How to Make Cashew, Pineapple, Sweet Potato and Urrak Soup
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1. Melt butter in a skillet over medium-low heat. Add onion and sauté until soft, stirring it often. Add garlic and sauté for an additional two minutes.
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2. Add pineapple, potatoes, vegetable stock, urrak, cream, salt and pepper. Bring to a boil, reduce heat to medium, and simmer for 15 minutes until potatoes are tender.
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3. Process it in a blender or food processor until smooth. Strain and chill. Serve cold, garnished with chopped coriander leaves.