0298kcal[9.2][10/10] Sweet Potato & Lime Soup

Name: *0298kcal[9.2][10/10]* Sweet Potato & Lime Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Latin American, American
Ingredients: 2tbsp extra virgin olive oil; 2 onions (roughly diced); 2kg sweet potatoes (peeled and cut into rough chunks); 2 garlic cloves (fat, peeled); 1 tsp oregano (dried wild); 1 tsp chilli flakes (plus extra to garnish); 1 tsp turmeric; 1 litre boiling water; 2 unwaxed limes (finely grated zest); 1 unwaxed lime (juiced); 200g feta cheese (crumbled, to serve); Salt (to taste); Pepper (to taste)

6 steps

Prep:20minCook:45min

Bazaar: Vibrant Vegetarian Recipes- Sabrina Ghayour. I love sweet potatoes in any way, shape or form. There is something addictive about their sweet and pleasingly digestible nature which I find genuinely comforting. In this delicious soup, their sweetness is balanced beautifully with fresh lime – and a crumble of feta on top makes it more of a meal.

Updated at: Thu, 17 Aug 2023 05:05:38 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories297.1 kcal (15%)

Total Fat5 g (7%)

Carbs60.7 g (23%)

Sugars13.1 g (15%)

Protein4.9 g (10%)

Sodium278.2 mg (14%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspextra virgin olive oil

2onions

roughly diced

2kgsweet potatoes

peeled and cut into rough chunks

2garlic cloves

fat, peeled

1 tsporegano

dried wild

1 tspchilli flakes

plus extra to garnish

1 tspturmeric

1 litrewater

200gfeta cheese

Instructions

Step 1

Place a large saucepan over a medium heat. Pour in enough olive oil to coat the base of the pan. Add the onion and cook for a few minutes until softened and translucent, without browning.

Step 2

Mix the sweet potato chunks and garlic cloves into the saucepan and cook for 5–6 minutes, or until the edges begin to soften, without colouring.

Step 3

Stir in the oregano and the spices, then pour in the boiling water. Mix well, cover the pan with a lid, reduce the heat to medium-low and simmer gently for 30 minutes, or until the sweet potato is cooked through.

Step 4

Transfer the mixture to a food processor or blender and blitz. If the soup seems too thick, add boiling water, a little at a time, until you reach your desired consistency.

Step 5

Return the soup to the saucepan and mix in the lime zest and juice. Season to taste, then cook for a further 15 minutes over a medium-low heat.

Step 6

Serve with the crumbled feta on top, a drizzle of olive oil and extra chilli flakes, if desired.