Cashew, Pineapple, Sweet Potato and Urrak Soup Recipe

 
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Cashew, Pineapple, Sweet Potato and Urrak Soup
  • Chef: Edridge Vaz
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

This cold soup brings together some of Goa's favourite ingredients including the omnipresent cashew and is perfect for a hot summer's afternoon.

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

  • 1.1. 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.
  • 2.2. 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.
  • 3.3. Process it in a blender or food processor until smooth. Strain and chill. Serve cold, garnished with chopped coriander leaves.

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