There’s nothing more nourishing than a big bowl of homemade soup. And with the drop in temperature, and colder days, this soup is so perfect for this time of year with it’s ‘flu busting’ ingredients.
Sweet potatoes are a great source of vitamins C and D and are high in carotenoids, all of which boost our immune systems.
Other ingredients including garlic, chilli and ginger are bursting with good things like anti-inflammatory properties which can help reduce muscle pain and soreness associated with colds and flus.
Ginger does wonders for your health. Not only does it help with digestion, it acts as an antioxidant eliminating toxins and purifying blood. I always sip a cup of hot lemon water with crushed ginger and a little drop of honey when a cold strikes.
With other ingredients like onions and coconuts containing anti-bacterial properties you’d be hard pressed to find a better soup when you’re not feeling a hundred percent.
What you’ll need:
- 800g sweet potatoes
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- Fresh ginger, (a piece about the size of your thumb) peeled and finely chopped
- ½ tsp of chopped fresh chilli or dried chilli flakes
- Salt & pepper
- 750ml vegetable stock
- Juice of one lemon
- 1 tbsp fish sauce
- 400ml can of coconut milk
How to make it:
To start, wash and prick your sweet potatoes. Roast in a casserole dish in a preheated oven at 200°C for one hour or until soft all the way through. Allow to cool. Peel away the skins (you’ll be able to easily take off the skins with your hands) chop roughly and set aside.
In a large pot heat the coconut oil. Add chopped onions and cook gently over a medium heat for 10 minutes. Next add the garlic, ginger and chilli flakes and cook for a further 2 minutes.
Add the chopped sweet potatoes and stir to coat with the other ingredients. Season with salt and pepper, squeeze in the juice of one lemon, add the fish sauce, pour in the stock and coconut milk and turn up the heat.
Bring the soup gently to a boil, lower heat to a simmer and cook for a further 20 minutes to combine the flavours.
Remove the pan from the heat and blend with a hand blender until smooth. Taste and add more seasoning if needed.
A fire, some blankets, a good DVD and this soup = winter warming heaven.