Recipes

Sweet Potato and Cumin Soup

Name: Sweet Potato and Cumin Soup
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Yield: 8
Ingredients: ["2 tsp rapeseed oil ","2 x onions, chopped","2 x cloves garlic, crushed or finely chopped","2 tsp ground cumin","2 x medium/large sweet potatoes, chopped into 2cm cubes ","2 x large carrots, peeled and chopped ","1 litre low-salt vegetable stock ","handful of coriander leaves, chopped ","Ground black pepper ","4 tbsp chopped walnuts","2 tbsp cumin seeds ","cumin seeds","2 tbsp fat-free plain yoghurt"]

Prep time: 15 minutes

Cooking time: 50 minutes

Total time: 1 hour 5 minutes

8 servings

Fibre source, Low salt, Low saturated fat, Low sugar

Gluten Free, Vegetarian

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

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