Sweet Potato and Ginger Soup
- 4 medium sweet potatoes, flesh diced
- 1 red pepper, sliced
- 1 onion, sliced
- 2.5cm (1in) piece ginger, grated
- 1 clove garlic, pressed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 tsp fennel seeds
- ⅛-¼ tsp chilli powder
- 5-6 kaffir lime leaves, fresh or dried
- 1 stock cube dissolved in 1.2 litres (2 pints) boiling water
- Salt and pepper
This recipe produces the most amazingly delicious soup and the method is so simple – just throw everything into a pan, bubble away and then blitz with a processor or stick blender. It relies on the basic set of herbs and spices which I created and listed in the front of ‘Easy, Tasty, Healthy’, to make cooking simpler. Once you have these in stock it’s so easy to add them to recipes to create wonderful flavours.
Place all the ingredients (except salt and pepper) into a pan, bring to the boil and bubble away for approximately 5-8 minutes or until the vegetables are tender. Remove the kaffir lime leaves and blend until smooth. Season to taste and serve.