• mollyhodgen

Easiest Ever Sweet Potato Soup

Soup is great because once you get familiar with a simple recipe, you can basically create anything your heart/taste buds desire.


This particular version of sweet potato soup uses Mexican spices plus a garnish of kidney beans, kale and pumpkin seeds. Please do feel free to spice and garnish in any which way you please, though.


Vegan

Serves 4


1 hour to prep and cook


Ingredients

2 sweet potatoes (approximately 800g), cut into chunks with skin left on

2 tbsp olive oil

1 white onion, diced

2 clove garlic, crushed

800ml hot vegetable stock

1 tbsp tomato puree

1 tsp cumin seeds

2 tsp Mexican spiced blend

Juice of approximately half a lemon

Seasoning


To garnish

1 can red kidney beans, rinsed and drained

25g kale, roughly chopped with woody stalks removed

4 tbsp pumpkin seeds


METHOD

1. Heat the oil in a large saucepan. Add the onion and saute for 5-10 minutes until translucent. Add the garlic and cook for a further 2 minutes before adding the cumin seeds, Mexican spice blend and seasoning. Stir well to coat everything, continuing to stir until the spices become aromatic (approximately 2 minutes).


2. Add the sweet potato, tomato puree and a squeeze of lemon to the pan and stir well. Pour over the hot stock and leave to simmer for 30 minutes (covered).


3. Whilst the soup is cooking prepare the kale and kidney beans, or any alternative garnish you have chosen.


4. After 30 minutes of cooking the sweet potato should be soft enough to blitz (if not continue to cook with the lid on). Blitz the soup until smooth and taste before adding the remaining lemon juice (if needed) and seasoning. Spoon equally into bowls with the garnish of kale, kidney beans and pumpkin seeds.



© 2018 by Molly Hodgen Nutrition

Tel. 07399 660601    info@mollyhodgen.com