• Selina Kizildagli

Soup time!

This soup originates from South Africa; for a time where, as a child, I lived. With all the beautiful sunshine we've had last week I felt the need to make a soup that is a bowl of sunshine. My childhood memories of living in South Africa reminded me of a deliciously spiced sweet potato soup recipe that I want to share with you. ------------------------------------------------------------ This is a creamy soup with ginger and has a sweet and spicy flavour with a silky texture! Sweet potatoes are: * a rich source of fibre; * contain vitamins and minerals including iron, calcium, selenium; * they're a good source of most of our B vitamins and vitamin C; and * a key nutritional benefit of sweet potato is that they're high in an antioxidant known as beta-carotene, which converts to vitamin A once eaten.

Ginger is AMAZING!

It is also vegetarian, vegan and gluten free.


3 medium sized sweet potato, peeled and chopped into 1inch pieces

at least 2 inches of ginger (add more if you love it!), grated

1 decent size onion, diced

Harissa paste

1 tin coconut milk

How to do it:

Dice the onion and grate the ginger. Add a glug of olive oil to your soup pan and soften the onion and ginger over a medium heat.

Add the harrisa paste and cook for a couple of minutes

Add the sweet potato and coat in all the sticky goodness!

Once coated add enough water to cover potatoes. Bring to a boil and simmer that shizzle for around 20-30mins (until the spuds are soft).

Add the coconut milk and some seasoning (salt & pepper). Blitz it all up (i use a handheld blender). If its too thick (you don't want baby food!), add more water.

Taste and season if needed.

It really is that simple, so what you waiting for!

Let me know how you get on. Big virtual hugs xxx

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