Loaded Sweet Potato Soup

With the reliably fluctuating weather, we’ll be turning to hearty root vegetables very soon, so I thought we should do a simple soup using my favourite sweet potato. And while the soup itself is simple, we’re loading it with lots of toppings and making a meal out of it!

Serves 4

for the soup

4 medium sweet potatoes, 5-600g, peeled, roughly chopped and boiled

2 tbsp oil

2 tsp cumin seeds

5 garlic cloves (or 1 tbsp ginger garlic paste)

¼ tsp ground turmeric

1 inch chunk of ginger, to grate on top

add ½ - 1 cup water depending on thickness

½ tin coconut milk, 200ml

1 tsp salt, add more to taste

For the tofu

300g firm tofu, around 1 pack, chopped in small cubes

1 tbsp soy sauce

1 tbsp oil (ideally sesame oil)

Corn on the cobs

2 large corn on the cob or 4 small cobs, sliced

Toppings ~ don’t need to use all of these, optional

60-80g quinoa, boiled in around 300ml water

handful roasted peanuts (could use any other nuts or seeds for a crunch)

handful coriander (or parsley leaves)

lemon or lime, sliced in quarters

chilli flakes

spring onions

drizzle of soy sauce

METHOD

1. Boil the sweet potato, remove some of the water, leaving enough so when you blend it becomes a thick smooth texture – and blend!

2. Boil quinoa, slice corn from the corn on the cobs and chop tofu in cubes

3. In one pan, toss the tofu with oil and soy sauce for 10-15mins on low heat, stirring regularly, until brown on all sides

4. In another pan, toss the sweetcorn with a drizzle of oil for 10-15mins on low heat, stirring regularly

5. To make the soup, heat the oil, add the cumin seeds, then grate the garlic and stir. Stir in the turmeric powder and then immediately add in the blended sweet potato

6. Stir well, add the coconut milk, salt and add water if too thick

Keep the toppings ready, pour soup into bowls and top with anything you like!

Mira Manek

@miramanek

@chaibymira

https://miramanek.com/