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!

Scale

500g sweet potatoes

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

1 tbsp sugar

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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Peel the sweet potatoes, then cut into 2–3cm chunks and place in a medium-large saucepan.
Add the orange zest and juice, sugar, soy sauce, 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.
Discard the cinnamon stick and star anise.
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)
Taste the soup and add more salt or pepper if needed.
Ladle the soup into warmed bowls.
Top with chopped parsley a little finely sliced fresh red chilli, if you like.

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