If you move towards a wholefoods-based style of eating, you might notice that your old favourites lose their appeal. The crisps are too salty, the bags of chocolate buttons or balls are bland and the pasta sauces you once relied on now taste sweet and sickly. This was my experience when I cut down on eating less nutrient dense food and shifted to wholefoods. My taste buds adapted and my cravings changed. Tinned soup, a staple whilst I was at University, has now been replaced by fresh, homemade versions that are full of nutrients and taste incredible.
I can’t go a week without sweet potatoes, so I’m always looking for new ways to serve them. This soup took just 45 minutes from start to finish, and that includes 30 minutes in the oven. I really like taking leftovers into work where it easily be heated up in the microwave. When I first made a batch on last weekend, I topped it with mushrooms and pumpkin seeds, for protein and crunch. This is a balanced bowl of goodness and I do hope you try it for yourself.
Makes 3 portions
1) Preheat your oven to 200C. Peel and dice 4 sweet potatoes into small cubes. Add to a baking tray, sprinkle over 1tbsp freshly chopped rosemary and drizzle over 1tbsp melted culinary coconut oil. Place in the oven for 30 minutes.
2) Prepare 700ml of chicken stock. This might involve heating up home made stock, or pouring boiling water over an organic stock cube, like I did. Set up your blender, then slice a few mushrooms and gently saute them in the pan you melted your coconut oil in. Season and keep warm until your soup is ready.
3) Once your sweet potato is soft, add half the cubes to the blender along with half of the stock. Whizz! Pour into a clean, large saucepan and repeat with the other half of the ingredients.
4) Heat your soup gently and add seasonings and spices of your choice. I went for 1tsp of paprika and the same of hot chilli powder, plus a little salt and pepper. You could go wi cumin, tumeric or anything in the spice rack really that you have a taste for. Once the flavouring is complete and the soup is piping hot, serve up a hearty bowlful and top with sautéed mushrooms and pumpkin seeds. Turn off your screens and enjoy each mouthful.
I can imagine there will be more soup recipes coming soon as we head deeper into winter. Do you have a favourite soup that always brings you comfort? I would love to hear all about it in the comments section.