Serves 4.
Sweet potatoes are a beautiful and nutritious vegetable. They can be used in many different ways, including roasting them in the oven as a jacket, turning them into a mash, or using them as the base of a soup. They are an excellent source of fibre, high in potassium to help maintain healthy blood pressure and can boost your immunity as they are rich in antioxidants. Just one cup of sweet potato contains 50% of your daily vitamin c.
I love spicy soups so the following has a kick to it, but go easy and just use less jerk seasoning to avoid it being too spicy. Perfect for a cold Winter’s day.
Ingredients:
Tbsp olive oil
One red onion
2 stalks celery
2 parsnips
4 large sweet potatoes
6 cloves garlic (I love garlic)
1-2 tbsp jerk seasoning (Bart is a good one) and depending on how much spice you like.
1 tbsp turmeric
I tin coconut milk
500g vegetable stock
Season with salt and pepper
Method:
– Wash and prepare all the vegetables.
– Peel and finely chop the onion
– Peel and chop into smallish cubes the rest of the vegetables.
– In a large saucepan in a tbsp oil sauté the onion for 5 mins.
– Add the garlic and all of the vegetables and sauté for another 5 mins but don’t let it get too brown. Add a drop of water to stop the vegetables burning.
– Add the jerk seasoning to your liking. I like spicy soup so I prefer 2 tbsp. Add the turmeric. Toss the vegetables in the seasoning for a minute.
– Add the vegetable stock, bring to a boil and then simmer for 30 minutes or until the vegetables are tender.
– Season with salt and pepper.
– Add the coconut milk and stir in.
– Blend the soup with a hand blender.
– Depending on the consistency you like of your soup add a little more water if required.
– Serve warm.
