Sweet potato soup is a big bowl of comfort. It's rich in fibre, vitamins and minerals. Sweet potato is very good for eye health and helps reduce the risk of cancer and manages type 2 diabetes. This vegan dish has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Here is how it's prepared.
1 tbsp olive oil
1 onion, roughly chopped
2 large carrots, peeled and roughly chopped
4cm/1½ inches fresh root ginger, finely chopped
1 garlic clove, crushed
½ tsp dried red chilli flakes
700g/1lb 10oz sweet potatoes, peeled and cubed
1.2 litres/2 pints vegetable stock
salt and freshly ground black pepper
1. Heat the oil in a large, lidded saucepan over a medium-high heat.
2. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.
3. Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.
4.Remove the pan from the heat and blend the soup, using a stick blender or food processor until smooth. Season to taste and serve.
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