As you may have noticed I am a huge fan of soup. It ticks so many boxes for me – easy to prepare, healthy, purse-friendly and, above all, delicious. I am always on the look out for new soup recipes and when I stumbled across this recipe for African sweet potato soup I was very intrigued. Turns out it is one of the most flavour-packed soups ever… To the tune of ‘Everything is AWESOME!!’ from the Lego movie, altogether now, ♬♬ This soup is AWESOME….. ♬♬
It might sound completely ridiculous, but food bloggers are often simply surrounded by food, yet still have nothing to eat for lunch. And by ‘nothing’ I mean nothing sensible and nutritious. I have days where I am surrounded by dozens of churros because I have been testing a new recipe… I frequently have a choice of cake, cupcakes or pie for dessert, but literally nothing savoury other than toast to eat.
And while I would probably be happy to munch away on toast while I am baking, photographing recipes or updating the blog, I do try to make an effort to eat better. Hence soup. Soup is my every day, too busy to cook, saviour. I could, and do, eat soup almost daily in the winter. My spinach soup is a firm favourite, or if I need something more filling, I opt for minestrone or ribolita. This African sweet potato soup is definitely quite filling – must be the peanut butter! – and it will also wake up your taste buds with a spicy kick.
Can’t get enough of soup? Are you a lover of all things spicy? Here’s some more tasty inspiration from the blogosphere…
- Thai roasted squash and sweet potato soup from Vikalinka
- Spiced roast pumpkin soup from Domestic Gothess
- Warmly spiced peanut sweet potato and black eye pea stew from Kellie’s food to glow.
- Spicy parsnip and sweet potato soup from Kitchen Sanctuary.
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 1 tsp cumin seeds (or ground cumin)
- ½ tsp chilli flakes, plus more to garnish
- 2 tsp finely grated fresh ginger
- 1 tsp sugar
- 3 large sweet potatoes, peeled and cubed
- 1 large parsnip, peeled and cubed
- 1 red pepper, de-seeded and roughly chopped
- 400g | 14oz can chopped tomatoes
- 900ml | 4 cups hot vegetable stock
- 2-3 tbsp smooth peanut butter
- salt and pepper to season
- handful finely chopped roasted peanuts to garnish (optional)
- 1-2 tbsp olive oil to fry
- Heat the oil in a large pot and add the cumin seeds, chilli flakes and ginger. Fry for a minute then add the onion, garlic and sugar stirring for a few minutes over medium-low heat until onion is soft.
- Add the sweet potato, parsnip and tomatoes and stir for a couple of minutes.
- Add the stock, bring to the boil and then simmer for about 15 minutes or until vegetables are tender.
- Pulse the soup in a blender (or use an immersion blender) until smooth.
- Return to the pot then stir in the peanut butter.
- Check the seasoning and serve with a sprinkling of chilli flakes, a handful of chopped roasted peanuts, and a drizzle of oil.
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