Every now and again I love feature one of my favourite recipes I’ve cooked in the week. Today I’m going to let you guys in on my delicious Meat Free soup. This lovely dish is rich in Vitamin C, beta carotene and fibre which are incredible for our immune systems, vision and pure health plus many more things. Sweet potato is also incredibly cheap at this time of year and it’s just one of the best types of carbs you can get!
What You Need
500g sweet potatoes
2 Cloves Garlic
1 tbsp olive oil
1 heaped tsp ground cumin
1 pinch of dried chilli flakes
600ml vegetable stock
1 Onion
30g feta, crumbled (optional)
75g greek yoghurt
30g Parmesan
How I Did It
First we need to prepare the sweet potatoes, peel and slice into small chunks. Heat the oil in a large saucepan over a medium heat, add the onion and fry gently for a few minutes until softened and glossy, stirring occasionally, then add the garlic, cumin and chilli and fry for a minute longer.
Add the sweet potato and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the sweet potato should be meltingly tender. Liquidise the soup in batches, I always use a soup maker for liquidising, they’re so convenient and I’m not a fan of lumpy soup!
Combine the feta and yoghurt in a bowl and serve spooned on top of the soup – and you’re done! Easy huh.
Let me know how you guys get on and enjoy it!
