Following on with the theme of soup as the weather gets colder. I love a bowl of soup and this one is “souper” simple. You can even use left over roast sweet potatoes to make a quick version.
Preparation time – 30 minutes, Cooking time – 10 minutes
Ingredients
- 1 medium white onion or 2 small shallots
- 2 cloves garlic
- 1 dessertspoon coconut oil
- 1 teaspoon ground ginger
OR
- 1 teaspoon grated or finely chopped fresh ginger (20g)
- 1 large or 2 medium sweet potatoes peeled and cubed
- 1 tin coconut milk (I always use full fat)
- 300 ml stock (chicken or vegetable)
- Salt and black pepper
- Squeeze of lemon
Method
- Finely chop the onion/shallots and soften in the coconut oil over a medium heat with a pinch of salt to prevent burning
- Squash and chop the garlic and add to the pan
- Then grate or chop and add the ginger to the mix.
- Once the onion/shallots etc are softened add the chopped sweet potato to the pan and fry the whole mixture for 10 to 15 minutes over medium heat. This develops the flavours and is well worth taking the time over.
- Add a few grinds of black pepper and another pinch of salt and stir regularly.
- While this is cooking you can make the stock, or get it ready if it’s liquid already.
- Once the sweet potato is beginning to soften at the edges add the coconut milk and the stock.
- Simmer for 10 minutes then liquidise, either with a stick blender or in a goblet blender.
- Put the soup back in the saucepan and add enough water to make it the consistency that you are happy with.
- Season to taste and add a small squeeze of lemon to lighten it.
- At this stage leave the soup standing for 20-30 minutes to let the flavours develop.
- Now reheat it, serve and enjoy.
