Sweet ‘n’ Spiced Soup
I woke up this morning and had a real craving for soup. I routed around in the cupboards and fridge and gathered in some ingredients for a soup experiment. One of my favourite flavours of soup is sweet potato and red pepper so I was pleased to find we had some in! Then it was all about experimenting… and I was so pleased with how it came out I thought I’d share this real easy recipe with you all. It’s a little bit sweet, a little bit spicy (but can of course be adjusted to your taste buds), velvety in texture and simply full of goodness!
If you haven’t made home made soup before, you will be surprised with just how easy it is and it’s always so much better than the shop bought stuff. With a standard vegetable soup the base and concept is usually the same and you can mix up the veggies depending on what you have in.
I’ve never experimented with tahini in soup, but I was delighted with the taste! It worked so well. Tahini is so good for cramming in the calcium so I’m always pleased to find another good use for it! Hope you enjoy this as much as I did. As always with soup, it goes excellently with a hunk of buttered bread on the side.
Sweet 'n' Spiced Soup
A sweet potato and red pepper soup, with harissa spice and butter beans.
- 2 Tbsp olive oil
- 1 onion
- 2 celery sticks
- 1 small carrot
- 3 garlic cloves
- 1 red pepper
- 1 large sweet potato
- 5-6 small white potatoes roughly 500g
- 1 litre veg stock
- 1 tin butter beans
- 2-3 tsp harissa paste
- 2 Tbsp tahini
- 3 Tbsp Nutritional Yeast
- 1 Tbsp soy sauce
- salt and pepper to taste
- 4 tsp coconut yoghurt to serve
- fresh basil to serve
Start by prepping the veggies, so it's all ready to go. Dice the onion, celery, carrot, red pepper and garlic then peel and cube the potatoes. Boil the kettle to make up the veg stock.
Heat the oil in a deep saucepan and when hot add the onions, celery, carrot and red pepper and stir fry for a few minutes until they begin to soften. Next add in the garlic and stir for 2 more minutes. Then, add in the potatoes, with a pinch of salt and pour over the veggie stock. Bring the pan to the boil then turn down to a simmer for about 20 minutes until the potatoes are cooked through and soft in the middle.
Now it's time to blitz! Take the pan off heat and carefully blend with a hand blender until smooth. If using a standing blender, you might want to do it in batches and if so, add the remaining ingredients in before blending - except the beans if you want them whole.
Pop the pan back on a simmering heat and add in the harissa, nutritional yeast, tahini, soy sauce and a good pinch of salt and pepper. Drain and rinse the beans and add them to the pan to heat through. Give it a good stir, then check the seasoning, you may want to add a little more salt/pepper or harissa to your taste. You could give it another quick blend if you want the beans to be whizzed up. If not, just give it a good stir then use a ladle to divide the soup into the bowls. Finish off with a dash of coconut yoghurt and some fresh basil leaves. Serve with a hunk of bread and vegan butter.