This intensely flavoured soup is warming, fragrant and vibrant. It’s also an absolute breeze to make and full of vitamin C, a perfect winter warmer!

Enjoy this silky smooth, vibrant veggie soup as a weekday dinner, warming lunch or dinner party starter. Dunk with a crispy ciabatta, or toasted sourdough for contrasting texture and to make it a lovely warming winter meal.

Ingredients you will need:

• Sweet potato
• Oranges
• Soy Sauce
• Garlic
• Cinnamon
• Star anise
• Chilli flakes
• Water to thin

Pro tip: Make this spicy sweet potato and orange soup Low waste!

Peel the sweet potato skins directly into a Tupperware pot and shake with 1-2 TSP of olive oil and a twust of salt and pepper. Then spread the seasoned peelings out evenly on a tray and bake gently in the oven for 10-12 minutes on 170°C / 338°F. Don’t wander off and take your eye off them! They burn quickly! Take it from me, I know from experience……

Other soups to try: Spiced Parsnip and Ginger Soup

Serve with a sprinkling of homemade Dukkah for a crunchy topping.

Spicy sweet potato and orange soup

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• Author: Megan Jones

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Description

This intensely flavoured soup is warming, fragrant and vibrant. It’s also an absolute breeze to make and full of vitamin C, a perfect winter warmer!

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Ingredients

Scale 1x2x3x

500g sweet potatoes

2 medium-large oranges (Finely grated zest and juice of)

1 tbsp sugar

2 tbsp soy sauce

3 garlic cloves, chopped

1 cinnamon stick

2 star anise

1/2 tsp dried chilli flakes

1/4 tsp Sea salt

1/4 tsp black pepper

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Instructions

1. Peel the sweet potatoes, then cut into 2–3cm chunks and place in a medium-large saucepan.
2. Add the orange zest and juice, sugar, soy sauce, garlic and spices.
3. Pour in 500ml water and add some salt and pepper.
4. Bring to the boil then reduce the heat and simmer, uncovered, for about 15 minutes, until the sweet potato is completely tender.
5. Discard the cinnamon stick and star anise.
6. Now purée the soup until smooth. Either using a stick blender, or in a jug blender. (if using a jug blender you may have to blend in batches)
7. Taste the soup and add more salt or pepper if needed.
8. Ladle the soup into warmed bowls.
9. Top with chopped parsley a little finely sliced fresh red chilli, if you like.

 

Notes

Swaps: Replace the sweet potato with 500g peeled, deseeded squash. Swap chilli for paprika if you prefer less spice