We got some of these sweet potatoes in a Riverford delivery and I couldn't wait to cook with them. I'm sure they would have made snazzy sweet potato fries and jazzed up a roast, but some cold grotty weather called for a simple, quick and nourishing meal. Purple sweet potato soup!
This soup is:
- Easy to make
- Uses simple ingredients (regular sweet potatoes can be substituted)
- Super quick
- Good to store in the fridge
- Easy to adapt to different flavours
- It's super nutritious and great for a rainy English day when you're feeling under the weather. These sweet potatoes are so vibrant and the colour takes a little bit of getting used to. It's actually the same antioxidant that blueberries have, explaining this crazy colour, not to mention loads of vitamin A to help the immune system.
- 4 purple sweet potato depending on side
- 3 medium to large Onions
- 3 cloves Garlic
- 1 litre Vegetable or chicken stock. Maybe adding more for the correct consistency. Using a good stock does makes a difference. Fresh stock is best but you're short on time Kallo stock cubes are great.
- Chop sweet potato into reasonably small chunks- 2/3cm.
- Dice and crush garlic
- Add 1 tsp coconut oil to a pan, adding the onion when hot. When translucent, add garlic on a low heat and stir to prevent burning, adding water if need.
- Add sweet potato and around 5 minutes after, the stock.
- Bring to the boil and cover.
- Once the sweet potato is cooked (soft when a knife goes through) season to taste and blend with a hand blender.
- Enjoy a delicious bowl of soup!
This is a great soup to add a variety of flavours too, whether it be topping it with curried chickpeas, coconut yogurt and coriander or keeping it simple with some toasted pumpkin seeds and extra virgin olive oil.
This makes a big batch and keeps in the fridge for a few days for easy lunches.