Sweet Potato Soup for the soul

With the nights getting darker and the weather turning colder, there’s nothing better than getting cosy on the sofa with a big bowl of homemade soup and some freshly baked bread – am I right, or am I right?!

Now that we’re into autumn, vegetables like pumpkins and squash, along with root veggies such as parsnips and swede, are in season, and perfect for making soups and stews. One of the easiest to make is sweet potato soup. The subtle sweetness of the potato, paired with ginger and paprika, gives this soup a warming kick, which is ideal now that it’s a little cooler out.

What you’ll need –

3 medium sized sweet potatoes, peeled and chopped into cubes.

2 TBSP olive oil

1 medium white onion, peeled and chopped

2 garlic cloves

1 TSP grated fresh ginger

1 TSP ground coriander

1/2 TSP smoked paprika

700 – 900ml reduced salt vegetable stock

1/2 can coconut milk

Pinch of salt and pepper to taste

How to make it –

Heat the oil in a large pot over medium heat. Add the onion, salt and pepper and sauté until soft. Add the sweet potato and cook until it begins to soften, stirring occasionally, for about 10 minutes.
Add the garlic, ginger, coriander, and smoked paprika and stir. Pour in the broth and the coconut milk. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the potatoes are tender – 20 to 30 minutes.
Let the soup cool slightly before pouring it into a blender, or use a stick blender, and whizz until smooth. If your soup is too thick, add a little more stock. Season to taste.
Finish by adding a swirl of cream, topped with a sprinkling of chopped roasted hazelnuts and parsley.

This soup will keep in the fridge for up to 5 days in a sealed jar or container. You can also freeze your soup for up to 3 months.

Looking for more recipes? Check out this lentil soup recipe or a simple quick hummus recipe for chips and dip night!

Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8 am to 8 pm.