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Recipe: Creamy Sweet Potato Soup

Try this warm, hearty and really quite easy sweet potato soup – perfect for a weekday lunch.

Sweet potato soup from Be More Vegan by Niki Webster

Ingredients:
(Serves 4)

2tbsp olive oil
1 onion
2 cloves of garlic
1tsp ground cumin
1tsp turmeric
1tsp ground coriander
3 small sweet potatoes, peeled and chopped into small cubes
500ml veg stock
1 can coconut milk
1tbsp tomato purée
Twist of black pepper
½tsp salt

Toppings:

Toasted seeds or nuts
A swirl of plant-based yoghurt
Pinch of chilli flakes (if you like some spice!)

Undated Handout Photo of sweet potato soup from Be More Vegan by Niki Webster. See PA Feature FOOD Conscious Eating. Picture credit should read: Nassimer Rothacker/PA. WARNING: This picture must only be used to accompany PA Feature FOOD Conscious Eating
Sweet potato soup (Nassimer Rothacker/PA)

Method:

1. Chop the onion into small dice, and chop the garlic up finely.

2. 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.

3. 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.

4. Turn off the heat and then blitz using a hand blender, until smooth and creamy.

5. Add more water if you’d like it thinner. Top with the toasted seeds, plant-based yoghurt, and chilli flakes if using.

Be More Vegan by Niki Webster, photography by Nassimer Rothacker, is published by Welbeck Publishing priced £14.99. Available now.