What’s so healthy about this soup?
Not only does this soup make for a sweet, spicy and satisfying lunch, it is packed with goodness. The main ingredient, sweet potatoes, are high in vitamin B6 which helps reduce the chemical homocysteine in our bodies which has been linked with degenerative diseases. They are also a good source of magnesium, the most frequent mineral deficiency found in the UK population. Magnesium is the anti-stress mineral and can help improve tension headaches, PMS and hormonal imbalance and fatigue to name but a few. Did I mention it tastes really good?
Prep Time: 10 minutes
Cooking Time: 25 minutes
- 2 medium white onions
- 4 cloves garlic
- 2 Thai chillies
- Thumb sized piece of ginger
- 1 tbsp olive oil
- Tsp hot chilli powder
- 4 medium sweet potatoes
- 1 litre veggie stock
- 2 heaped tbsp greek yogurt
- Fresh coriander
Peel and roughly chop the onions, garlic, ginger and chillies, meanwhile heat the olive oil in a large pan.
Throw them all in the pan together along with a pinch of Maldon Salt, this draws the water out of the onions and stops them from catching. Soften over a low heat while you peel and dice the sweet potatoes. Add them to the pan along with the chilli powder and sauté for a couple of minutes.
Pour over the stock until the potatoes are covered by 2 inches. Bring to the boil and then simmer for 15 minutes. Pour everything into your blender and blitz until smooth. If it feels a little thick you can add a splash more of any stock you have left over.
Add the greek yogurt and a big handful of fresh coriander. Blend again until thoroughly combined. This stores brilliantly for up to a week in an airtight container ready to reheat as you need it or freeze in portions. I like mine with an extra swirl of yogurt and a sprinkling of coriander.