Back from a blustering three-hour bike ride last week, my boyfriend went out to buy the best loaf of bread he could find, whilst I gathered everything tasty in the kitchen into one massive pot. Seasonal, ridiculously filling and warming, this sweet potato soup would make a perfect low-key Sunday lunch- add the spiced soy yoghurt and some warm sour dough bread if you've got hungry friends in tow.
Makes enough for four servings
One sweet potato, peeled and chopped
1 potato, peeled and chopped
1 large onion, chopped small
200g red lentils
1 tin (drained) chick peas
Pinch cayenne pepper
Pinch of paprika
Pinch of tumeric
Around 300-400ml vegetable stock
One chili, chopped small
Handful of coriander, roughly chopped
Few glugs of olive oil
To serve: warm bread and soy yoghurt topped with any remaining coriander and cayenne pepper.
In a large pan, sweat the onion for a few minutes, before adding in both types of potato. Add in the red lentils, chili, spices and seasoning, and mix so all the flavours can begin to combine. Pour in the vegetable stock and allow to simmer for around 20 minutes.
Once the potatoes and red lentils are cooked through, take off the heat and blend with a hand blender or food processor. Now add in the chick peas and half the coriander (saving the rest to garnish on top or to mix in with the yoghurt), season to taste, and serve up.
P.S. If you're on Pinterest, pop over to the Guac & Roll page, where I'll be pinning lots of the recipes I come across, along with plenty of my own photos and works-in-progress from the blog. (Makes for perfect browsing with a big bowl of sweet potato soup too!)