I swear this soup is soul food in physical form. I whipped this beauty up on Friday after a windy, wet and cold Melbourne day that hinted at the looming descent of winter upon the city. After one steaming bowl had been consumed I had all but forgotten about being drenched on my ride to uni and the niggling sore throat that I had woken to that morning. Not only is it delicious (the taste was very much approved by two of my housemates) and hearty, but it is also packed full of cold-fighting super foods, including ginger, garlic, capsicum, chilli, turmeric and bone broth. I have no doubt that this one will become a regular for me this winter, I hope you enjoy it!
Spicy “Soul Warming” Sweet Potato Soup
- 1 very large or 2 regular sweet potatoes, peeled and cubed
- 1 capsicum, diced
- 1 brown onion, diced
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, crushed and diced
- 1L chicken/lamb stock or bone broth
- 1 small red chilli, diced
- 1 zucchini, diced
- 1 tsp turmeric
- 1 tbs cumin
- Salt and pepper (to taste)
- 1 bunch coriander, leaves and stems, chopped
- 1 bunch mint, leaves and stems, chopped
- Coconut oil
- In a large pot add the sweet potato to the stock and bring to the boil. Allow to simmer until the sweet potato is soft.
- Meanwhile, in a frying pan add a generous scoop of coconut oil and fry off the onion until golden brown. Add the garlic, capsicum, chilli, zucchini, ginger and spices and continue to fry over medium heat until cooked and fragrant. At the last minute add the diced herbs and stir through.
- Add the cooked veggies from the frying pan into the pot with the cooked sweet potato. Season with salt and pepper to your liking. Simmer for another 5-10 minutes. Use a stick blender to blend until a smooth soupy consistency is reached. Add a little more water or coconut milk if you would like it thinner.
- Serve topped with a few coriander leaves and roasted cashews if desired.
Love Erica x