I’ve never made soup. I’m not sure why, because I love eating it. It’s always just seemed like a bit too much trouble. There’s a blender involved, it must be difficult. This has been silly of me, as, on a cold winters day, there’s not much better than a lovely warming soup. They are also great when you realise you can’t fasten your jeans anymore and need to start eating less. As has happened to me today. So, when Hunky Husband announced that he had made “the best ever sweet potato soup” at work, I very politely asked if he could make it for me.
He was right. It was absolutely gorgeous. And, incredibly simple.
You will need:
- 1kg Sweet potatoes
- 1 Red pepper
- 2 Red onions
- 1 cube Veg stock
- 1tsp Cumin
- 1tsp Chinese 5 spice
- Pinch Cayenne pepper
- Pinch Salt and pepper
This fed 2 of us for lunch, and we have a huge tub of it left in the fridge. So, as with most of my recipes, if you want a normal amount, half it. However, it will freeze really well, so I would recommend the giant portion.
Firstly, peel the sweet potato, and roughly chop. Then chop the onions and pepper, removing the seeds. You are going to blend it later, so don’t worry about being neat.
Add all this to a large saucepan, and place on the hob.
Make up 1 cube of vegetable stock to the packet instructions, and pour into the saucepan. Add as much water as you need to cover everything. This was about 500ml for me.
Next, add all the seasonings, and bring to the boil. Reduce to a simmer, and leave for 20 minutes, until the potatoes are soft.
Remove from the heat and blend using a hand blender, until smooth.
This recipe makes a beautifully sweet and creamy soup already, but, if you like it creamier, add a splash of double cream and mix in well.
Serve with crusty white bread.
- • 1kg Sweet potatoes
- • 1 Red pepper
- • 2 Red onions
- • 1 cube Veg stock
- • 1tsp Cumin
- • 1tsp Chinese 5 spice
- • Pinch Cayenne pepper
- • Pinch Salt and pepper
- Peel the sweet potatoes and roughly chop
- Roughly chop the onions and pepper, removing the seeds
- Add to a large saucepan and place on the hob
- Add cayenne pepper, cumin, 5 spice and salt and pepper
- Make up stock to package instructions, and pour into the pan
- Add enough water to cover
- Bring to the boil
- Reduce and leave to simmer for 20 minutes, until the potato is soft
- Take off the heat and blend using a hand blender
- Add double cream is you want to make it creamier