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Soothing sweet potato soup

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
2 large sweet potatoes, peeled and cubed
1L water
2 tbsp grapeseed oil
15g fresh ginger, finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp fenugreek seeds
3g fresh fenugreek leaves crushed in hands
Pinch of salt and freshly ground pepper
1) Put the sweet potatoes in a medium sized saucepan and cover with the water. Bring to a boil over medium-high heat and cook until tender, about 12 to 15 mins. Transfer the potatoes to a blender, adding just enough water to help blend smoothly. Blend until there are no lumps and the soup is creamy and smooth.

2) Pour the grapeseed oil into a small frying-pan and place over medium-high heat. Add the ginger and cook for one minute and then add the cumin seeds, fennel seeds, fenugreek seeds and leaves, and the salt and pepper.

3) Cook the spices for about 30 seconds. Add the yam soup and mix until the spices are evenly distributed. Serve hot.

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