Week 1 Day 4: Spiced sweet potato soup

Day 4... (photos coming soon)

I know hot soup screams summer about as much as a polo neck but, seeing as I’m on the English coast, I feel fairly safe in the knowledge that we’ll be having a bit of rain sometime soon, even if only for a couple of hours… so have a look at the forecast and plan ahead – every rainy day has a silver lining!

To be honest, even if we do get an endless summer of sunshine (okay, I probably am being too optimistic now), I think the coolness of the coriander and yoghurt add a freshness to make it a socially acceptable dinner choice. And if, like me, you’re cooking this for one, there’s no one to complain anyway – unless you complain to yourself and well, if that’s the case, I think you’ve got far greater concerns to worry about!

Ingredients: 

2 sweet potatoes

1 red onion, chopped finely

1 garlic clove, chopped finely

Pinch salt

1 tsp cumin seeds (plus extra to serve if you fancy)

Small handful coriander, leaves and stalks

A few almonds, chopped finely

Milk

Olive oil

 

Method:

·Do not peel the sweet potatoes (the skins add a great flavour and are a fab source of nutrients) but chop them into large pieces for boiling (about into quarters.)

·Place potatoes into a pan of salted water, bring to the boil and cook until the potatoes are soft but not falling apart. Drain the water away.

·Whilst the potatoes are cooking, fry off the onion in an oiled pan on a medium heat.

·Once the onion is soft, add the garlic, cumin seeds and coriander stalks (finely chopped).

·Fry for a further couple of minutes.

·Remove this mixture from the pan, turn up the heat, add a little more oil and throw in the cooked potato (do not wash the pan in the interim – the purpose of this is to add a bit of flavour to the potato.)

·Dry for a few minutes until the potato is slightly charred in places.

·In a separate pan, on a low heat, toast the almond pieces (toast some extra cumin seeds too if you fancy).

·Combine the potato and onion mix, add the coriander leaves and a splash of milk.

·Blitz until smooth (using a stick blender), adding milk/water until you reach your desired consistency.

·Feel free to add more cumin seeds/salt/coriander to your preference.

·Pour into a bowl and top with the toasted almonds and a little extra coriander.

·Add a dollop of natural yoghurt too if you fancy it.