Try this warm, hearty and really easy vegan sweet potato soup – perfect for a weekday lunch.
Creamy sweet potato soup
Equipment
- Large saucepan
- Hand blender
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 3 small sweet potatoes peeled and chopped into small cubes
- 500 ml vegetable stock
- 1 can of coconut milk
- 1 tbsp tomato purée
- Twist of black pepper
- 1/2 tsp salt
Toppings:
- Toasted seeds or nuts
- A swirl of plant-based yoghurt
- Pinch of chilli flakes (if you like some spice!)
Method
- Chop the onion into small dice, and chop the garlic up finely.
- Add the onion to a large pan with the olive oil and sauté for seven to eight minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
- Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.
- Turn off the heat and then blitz using a hand blender, until smooth and creamy.
- Add more water if you’d like it thinner. Top with the toasted seeds, plant-based yoghurt, and chilli flakes if using.
Nutrition
Be More Vegan by Niki Webster, photography by Nassimer Rothacker, is published by Welbeck Publishing.
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