Sweet Potato & Cumin Soup

Name: Sweet Potato & Cumin Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 30 ml (2tbsp) olive oil; 1 onion, chopped; 2 garlic cloves, peeled and crushed; 10ml (2 tsp) ground cumin; 575 g (1 1/4 lb) peeled potatoes; 350 g ( 12 oZ) peeled sweet potatoes; 1.2 litres ( 2 pints) hot vegetable stock; 45 - 60 ml ( 3 - 4 tbsp) chopped fresh coriander; 15 ml ( 1 tbsp) lemon juice; Salt & pepper; A little extra Virgin olive oil, to serve

6 steps

Prep:25minCook:50min

This soup is best made with orange fleshed sweet potatoes. Instead of olive oil, add a drizzle of walnut or hazelnut oil for a change.

Updated at: Thu, 17 Aug 2023 02:56:46 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories127.8 kcal (6%)

Total Fat3.9 g (6%)

Carbs21.9 g (8%)

Sugars3.4 g (4%)

Protein2.2 g (4%)

Sodium561.7 mg (28%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

30mlolive oil

575gpotatoes

350gsweet potatoes

peeled

1.2 litresvegetable stock

hot

45mlfresh coriander

chopped

15mllemon juice

salt

pepper

extra Virgin olive oil

to serve

Instructions

Step 1

Heat the oil in a saucepan, add the onion, garlic and cumin and fry gently for10 minutes.

Step 2

Meanwhile, dice all of the potatoes. Add them to the pan and fry for a further 5 minutes, stirring occasionally to prevent sticking, until the potatoes.

Step 3

Add the stock, bring to the boil, cover and simmer for 30 minutes. Transfer the soup to a blender or food processor and blend briefly until smooth.

Step 4

Pour the soup into a clean pan and return to the boil. Stir in the coriander and simmer gently for 2 -3 minutes.

Step 5

Add the lemon juice and season with salt and pepper to taste. Serve at once,

Step 6

Suitable for freezing. Calories 165-125