Easy Weeknight Suppers

Lamb sausage-and-lentil Bolognese, cauliflower soup with cheat’s Welsh rarebit, shredded chicken chilli over polenta and more easy weeknight suppers Hannah Lewry has lined up for autumn

- Hannah Lewry

CHUNKY COCONUT, GINGER AND SWEET POTATO SOUP WITH BUTTERY GARLIC-AND CORIANDER BEANS

Serves 4

EASY

GREAT VALUE

Preparation: 5 minutes

Cooking: 25 minutes

For the soup:

Woolworths cubed sweet potato 2 x 500 g packs

garlic 4 cloves, unpeeled olive oil 4 T

Woolworths prepared ginger, garlic and chilli 1 cube of each

coconut milk 1 x 400 ml can sea salt and freshly ground black pepper, to taste

For the beans:

butter 2 T

coriander 10 g, chopped

red speckled beans 1 x 400 ml can, drained (do not rinse)

sea salt and freshly ground black pepper, to taste

wraps, toasted, for serving

1 Preheat the oven to 220°C. Cut the sweet potato in half so it cooks quicker, then arrange on a baking tray with the garlic. Toss in 2 T olive oil and roast for 15–20 minutes until just catching and tender.

2 Meanwhile, fry the ginger, garlic and chilli in the remaining olive oil in a large saucepan over medium heat until pale golden and fragrant. Add the coconut milk, fill the can with water and pour into the saucepan. Simmer for 10 minutes while the sweet potatoes cook.