Spicy sweet potato soup with orange
This intensely flavoured soup is warming, fragrant and beautiful to look at. It’s also an absolute breeze to make and happens to be fat-free!
Peel the sweet potatoes, then cut into 2–3cm chunks and place in a medium-large saucepan. Add the orange zest and juice, sugar, tamari, garlic and spices. Pour in 500ml water and add some salt and pepper.
Bring to the boil then reduce the heat and simmer, uncovered, for about 15 minutes, until the sweet potato is completely tender.
Fish out and discard the cinnamon stick and star anise. Now purée the soup until smooth – I do this in the saucepan, using a stick blender, but you can use a jug blender. Taste the soup and add more salt or pepper if needed.
Ladle the soup into warmed bowls. Top with coriander leaves and a little finely chopped red onion, if you like. Splash on a few more drops of tamari, if you wish, and serve.
Replace the sweet potato with 500g peeled, deseeded squash.
500g sweet potatoes
Finely grated zest and juice of 2 medium-large oranges
1 tbsp sugar
2 tbsp tamari
2 garlic cloves, chopped
1 cinnamon stick
2 star anise
A pinch of dried chilli flakes
Sea salt and black pepper
Finely chopped red onion, (optional)
A little extra tamari (optional)
This recipe is taken from...
Eat well and feel great with Much More Veg
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.