I don’t know what it’s like where you are but here in Ireland, it’s wet ‘n windy…and I contemplated putting the heating on at the weekend (hello, climate change). I settled for a cozy blanket instead. I know, I’m a weather wuss.
So, I needed something cozy to eat too while I binged on Twin Peaks and hid from the rain. And what’s cozier than soup? At this stage I’m 95% sweet potato and coconut so unsurprisingly these two delicious ingredients make this really rich soup so great. Did I mention it’s vegan, sugarfree and so easy to make you only need 30 minutes to whip it up? Sold!
Here’s my recipe for sweet potato, coconut and spinach soup:
3 medium sweet potatoes, washed, peeled and cubed
1 clove of garlic
Half a teaspoon each of the following spices: turmeric, cumin, coriander and chili
Half a bag of fresh baby spinach leaves, washed and roughly torn up
Half a can of coconut milk
1/4 stock cube (I used Kallo Very Low Salt)
Add the cubes of sweet potato, diced garlic and onion to a saucepan with a dash of olive oil over medium heat.
Add all your spices and stir over medium heat for about 5-10 minutes (don’t let the spices burn). Add the stock, bring to the boil and then simmer for another 10 minutes or until sweet potato is soft.
Add the coconut milk and stir slowly. Allow to simmer for a few more minutes before blending with a hand blender.
Throw in your spinach, stir and allow the leaves to wilt a little bit. Serve your soup, preferably with brown bread, Twin Peaks and a blanket on the side.