ON THE TABLE: Gently spiced sweet potato soup

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You know when there is “nothing to eat” in the house and however many times you open the fridge and cupboards and you can only find ingredients? Well, this Sunday was a bit like that. At around midday, and I realised that no one had eaten any proper food, I decided I was going to have to make something out of the stuff in the cupboards. So I ended up with an onion, some sweet potatoes, a can of coconut milk and some spices. The result was a gently spiced sweet potato soup which turned out really nice! Here’s my recipe for approximately 4 adults:

1 large onion 

4 garlic cloves 

1 tsp ground cumin

1 small tsp ground ginger

1 tsp ground coriander

1 tsp garam masala

Ca. 8 medium sized sweet potatoes

1 can coconut milk

2 cans of water

1 vegetable stock cube

Seasoning to taste

Heat up some vegetable oil in a saucepan or casserole dish and add the sliced onions, cook until soft and tender, chop the garlic and add to the onions but be careful not to burn them! Add the spices to the onion mix. Peel and chop the potatoes and add to the pan. Cook for a minute or so before adding the coconut milk. Add two cans of water (from the coconut can) and the vegetable stock cube. Cook for about 15 minutes, or until the potatoes are soft. Blend it smooth with a stick blender and serve with nan bread, or whatever carb you fancy/have in the house. If you have weaning babies and little kids in the house you can use baby friendly stock cubes and leave out the salt and pepper.

Super easy, quite healthy and actually pretty yummy!

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