Sweet Potato and Ginger Soup

Serves: 6

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients

• 1 brown onion, diced
• 1tbsp extra virgin olive oil
• 3 cloves of garlic, crushed
• 2 medium sweet potatoes, peeled and roughly chopped
• 2 carrots, roughly chopped
• 2cm knob fresh ginger, skin removed
• 2 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp turmeric
• 4 cups salt reduced chicken stock
• 50g lupin flakes
• 6 tbsp Greek yoghurt, to serve
• 6 slices whole grain bread, to serve

Method

1. Heat oil in a medium to large pot and add garlic and onion, frying until softened
2. Add ground coriander, nutmeg, turmeric and lupin flakes, stirring continuously for about a minute
3. Pour in the stock, then add the sweet potato, carrot and ginger then bring to the boil
4. Cover with a lid and cook for about 20 minutes or until vegetables are soft
5. Allow to cool then either blend with a stick blender or in a regular blender in batches
6. When ready to serve, heat the soup and distribute into bowls. Serve with a dollop of yoghurt and a few grinds of black pepper, as well as a toasted slice of bread.