I am a soup fanatic. It doesn’t matter what season it is soup is always on the menu in my house. Not only because I find it oh so comforting (smooth or chunky they’re like a familiar soothing caress) but the ease with which they can be made is unbeaten. If I ever need a wholesome meal in minutes, its soup I turn to, never failing to satisfy.
In addition to my love of soup I also happen to be crackers over sweet potatoes. I take them roasted, boiled, mashed, fried, on their own, as a side, you name it I’ll eat it, they are just too darn delicious for their own good.
Pair that most wonderful of vegetables then with an equally wonderful fruit and you’re sure to have a magnificent yet slightly unusual combination of flavours – right? Okay, so I understand your trepidation at the inclusion of kiwi in this already fantastic dish but let me assure you it without a doubt works and results in a silky smooth soup with an unexpected summery twist.
Put your doubts aside and indulge in a little sweet and savoury soup action this Meat Free Monday. I’d be surprised if you didn’t like it – in fact I’d stake my life on you going back for seconds
3 small/medium sweet potatoes
4-5 garlic cloves
1 tbsp vegetable bouillon or stock cube
salt and pepper
1. Peel and roughly chop the sweet potato.
2. Roughly chop the garlic. Heat a little olive oil in a pan. Add the garlic and light fry for a minute or two ensuring it does not brown.
3. Add the sweet potato, season generously and stir. Allow to cook in the pan for a few minutes before covering with filtered water and stirring in the vegetable bouillon. Bring to a simmer, cover, allowing the sweet potato to gently soften - about 10-15 minutes.
4. Transfer to a blender, add the peeled and chopped kiwi and blitz until completely smooth. Return to pan, water it down a smidge with some filtered water and let it warm through on a very low heat. Taste for seasoning. I didn't need to add any more salt or pepper but you may want to. It should be quite thick and rich.