As the season is turning in the UK I find myself wrapping up in warm blankets and craving hot drinks and of course soup. It’s still technically Summer in the UK but we live in England so we hardly get a summer in the first place.
This recipe is for a winter spiced sweet potato soup. This is perfect for fall and you could also swap the sweet potato for pumpkin to make it even more so.
1 Large Sweet potato
2 Medium Carrots
4 Sweet peppers or 1 yellow Bell pepper
2 Cloves garlic
1tsp Chilli flakes
1tsp Chilli powder
2x Vegetable Stock Cubes
2tbsp Nutritional yeast (optional)
1tbsp Nigella Seeds (optional)
Salt & Pepper
Method (4 servings)
Chop up all your vegetables and fry in water or a little oil for 10 minutes.
Add all of your spices, herbs and vegetable stock. Add boiling water to cover. The more water used the thinner your soup will be so it’s up to you.
Simmer on a low heat for 45mins to an hour or until the veg is soft.
Next. Either place your veg into a blender with a little of the sauce or use a hand blender to whizz up your soup. Blend it less if you prefer more chunks in yours.
Once blended put it back on the heat to blend with the rest of the sauce if done in a blender.
Serve with warm crusty bread and a sprinkle of chia seeds.
A definite essential meal for colder months in my opinion. The combination of the sweet potato and the spices scream winter warming. Very yummy and as always very simple to do.