* Percent Daily Values are based on a 2000 calorie diet.
Creamy sweet potato soup
Warm, hearty and easy to make
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: British, Vegan
Servings: 4
Calories: 431kcal
Author: Niki Webster
Equipment
Large saucepan
Hand blender
Ingredients
2tbspolive oil
1onion
2cloves of garlic
1tspground cumin
1tspturmeric
1tspground coriander
3small sweet potatoespeeled and chopped into small cubes
500mlvegetable stock
1can of coconut milk
1tbsptomato purée
Twist of black pepper
1/2tspsalt
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.