Recipe of the Month (March)

Welcome to our recipe of the month page where I will be sharing recipes for dishes I serve at Chalet Bluebell, our catered chalet in Les Gets.

Sweet Potato and Coconut Soup

Difficulty: Easy

Time: 50 minutes

Portions: 7

Equipment: Large saucepan, heavy based small saucepan, digital scales.



  • 1.25kg peeled & roughly diced sweet potato
  • 400g coconut milk
  • 200g onion, finley diced
  • 1 kaffir lime (or ½ normal lime if kaffir limes unavailable)
  • 1 normal lime
  • 25g fresh ginger
  • 900g water
  • 14g salt (I have included the minimum amount of salt you will need to season this soup)

Cucumber Yoghurt

  • ¼ cucumber
  • 1½ tbsp natural yoghurt
  • 1/3 kafir lime (or normal lime) zest & juice
  • salt



  1. Sweat the onions & ginger in a little oil with 7g salt on a low heat without colour until soft. Approx 10 = 15 minutes.
  2. Use a small heavy base pan where the onions come at least 2cm up the sides. This will help the onions to sweat and not fry as you don’t want the onions to caramelise.
  3. Using a heavy base pan will distribute the heat evenly and prevent any hot spots that may burn the onions.
  4. In a large pan, add the potatoes, coconut milk, sweated onions & ginger, water & 8g salt and gently bring the liquid to the boil.
  5. Turn down the heat, cover with a lid and simmer for 30 minutes, or until the potatoes are tender.
  6. Zest & juice the kaffir lime and normal lime and add to the the soup.
  7. Puree the soup in a blender until smooth.
  8. Adjust the consistency of the soup with water to your liking. I prefer mine not too thick.
  9. Adjust the seasoning with salt.

Cucumber yoghurt

  1. Peel the cucumber & dice into ½ cm cubes.
  2. Add the yoghurt, lime and season well with salt.

To Finish

Heat the soup and pour into the bowl, dress the cucumber around the top of the soup.


If you have a pressure cooker they are great to use for soups, sauces & stocks as they keep in the flavour and reduce the cooking time. Reduce the liquid in the recipe to 700g as you will loose none in evaporation and cook on full pressure for 15 minutes.