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WASH the celery leaves, green bell pepper and spring onions. Drain the can of sweet corn and wash clean using a small sieve under cold running water. CRUSH the cloves of garlic and slice into small pieces. Also slice the red chili pepper into thin slices, choose to remove the seeds or not.
Removing the seeds will make the creamy sweetcorn soup less spicy. PEEL the sweet potatoes using a vegetable peeler. Slice the sweet potatoes into very small cubes using a chefs knife and a cutting board.
Make sure to slice them as small as possible, to decrease total cooking time. ALSO slice the green bell pepper into small cubes.
HEAT up the large pan and add in olive oil, directly add the sliced garlic and red chili pepper. COOK for 2 minutes, then add in the sweet corn and cook for another 2 minutes.
POUR in 500 ml water and 500 ml coconut. STIR well and turn down the heat to medium-low. PRE-HEAT the oven tot a temperature of 180 degrees celsius or 355 degrees Fahrenheit.
SLIGHTLY wet the naan breads and bake them for about 5 minutes in the pre-heated oven. AFTER 5 minutes add in the diced sweet potato and green bell pepper.
ROUGHLY chop up the celery leaves, add into the soup. SEASON the creamy sweetcorn soup by adding in a pinch of salt. DIAGONALLY slice the spring onion and garnish the soup with it.
Retrieve the naan breads from the oven and cut into thin strips. Enjoy your meal!