Sweet potato and ginger soup

Vegan ginger and sweet potato soup

Sweet potato and ginger soup

On my first visit to Kalk bay in Cape Town about 12 years ago, it was winter and I was craving something warm. I found a little shop down an alley that was serving sweet potato and ginger soup with crusty bread and it was so delicious i have tried to recreate it on many occasions. It was one of the first recipes I ever wrote and stuck it in a cookbook I gave to my sister.

This recipe is a little more sophisticated than the one I wrote so long ago, but both are delicious in their own right.

Vegan recipe developer and content creator
Vegan soup recipe

Preparation time: 45 minutes

Serves 4

Ingredients:

Olive oil

1/4 cup grated ginger

1 medium brown onion

1 large clover garlic

2 sticker celery

1 large carrot

1/2 red chilli

1 kg sweet potato (Any will do, I used Kara sweet potatoes)

1 teaspoon thyme

1 tablespoon stock ( I used vegan chicken stock, you can use veg stock too)

1.5 litre water

Salt

Pepper

OPTIONAL

Kale dippers:

8 tuscan kale leaves

Half a lemon

salt

Olive oil

Method:

Start off by preparing your vegetables, grate the ginger and keep the juice, peel and chop the onion, garlic, carrot and sweet potato. And finely shop the chilli and celery. ( You will blend the soup so you do not need to be too careful about chopping)

Place a heavy base pot over medium heat and add some oil and all your vegetables. Sautee until the onions are transparent then add the water, stock, pepper and thyme. Bring the water to boil by placing a lid on the pot, once boiling turn the heat down to a slow bubble, stir and replace the lid. Let this cook for 30 minutes or until the sweet potato is very soft.

Remove from the heat, taste your soup and add salt to taste. Blend until smooth and serve.

I served mine with crushed almonds, dried chilli flakes, coconut milk and crispsy lemon kale dipping leaves.

For the Kale dippers put your oven on to grill, rub Tuscan kale leaves in olive oil, salt and lemon juice and place on a baking tray in the oven. Cook for 2 minutes on each side or until crispy. Make sure you watch them closely as the can burn easily.

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