This super easy soup recipe can be whipped up in about 25 minutes and you can really add whichever vegetables take your fancy. The recipe was given to me by Ruth, who has featured before on the blog – check out her amazing salads here.
Ingredients (this makes four small bowls/mugs)
1 large sweet potato, peeled and chopped
1 large sweet red pepper
2 garlic cloves
Chilli flakes or one chilli, chopped and deseeded
1 cube of ginger
Fresh coriander leaves
Salt & pepper to season
Fry up your onion for a couple of minutes in some good quality olive oil, once soft add garlic, chilli, ginger and coriander, along with any other vegetable like the red pepper, and fry for another minute or two. Add the chopped sweet potato to the pan and pour in enough vegetable stock to cover the ingredients in the pan. Pop the lid on and simmer for 20mins or so, until the sweet potato is soft. Take your pot off the heat and blend, I used a kendwood soup liquidiser. Taste, add in some salt and pepper as required and splash of coconut milk, or however much you like really! If your soup is really think you can loose with a dash of water or add more coconut milk.
To finish I garnished with some roughly chopped spring onions, but you could also add some freshly chopped coriander or chilli. But really all you need is your favourite winter soup bowl or mug and a some fresh out the oven crusty bread! Enjoy!