Recipes

Sweet Potato and Cumin Soup

This nourishing winter warmer is full of fibre, flavour, and heart-healthy ingredients like walnuts and spices—perfect for supporting cholesterol and reducing salt intake.

Method

1. Heat the oil in a large saucepan and add the onion, heat gently until soft and translucent.
2. Add the garlic and ground cumin and cook gently for 1 minute until fragrant.
3. Stir in the sweet potato and carrot and cook gently for 2 mins.
4. Add stock, bring to the boil and simmer for 20 minutes, until the sweet potatoes and carrots are tender.
5. Stir in the coriander leaves and ground black pepper.
6. Process the soup in a food processor or blender until smooth.
7. Heat a heavy-based pan or frying pan and add the walnuts. Heat until lightly browned. Remove from the pan.
8. Using the same pan, turn up the heat and add the cumin seeds. Toast the seeds for about 1 minute, then remove from the pan.
9. Put the soup in serving bowls and garnish with the toasted walnuts, toasted cumin seeds, plain yoghurt and sprigs of coriander.