Sweet Potato Soup with Ginger Roasted Broccoli and Chilli Cashews
Serves: 4
Time: 45 minutes
Winter is the best for soups, I can eat them all year round but I really love how they make you feel all warm and toasty on a cold winters day. What I do find hard though is trying to find alternate ways to fill up without going to bread (I LOVE bread with soup mmmmmm). I wasn’t too sure about my combinations for today’s soup even after I had finished making it and prettied up the top with all the garnish I was still a little unsure if the flavours were all going to pull together, but they do and I really like the different textures of the roasted broccoli and the sweet crunchy cashews which make a delicious snack on their own.
Save Time
Soup stores really well so if you have this prepped ahead of time all you will need to do is cook the garnish, making this a super quick dinner.
Leftovers
This recipe has enough for leftovers, however, the cashews are very tasty so you might find you’ve nibbled your way through tomorrows portion like me.
What you'll need
1 large brown onion
4 cloves of garlic
1 large thumb sized piece of ginger
2 birdseye chillies
1 leek
2 large sweet potatoes
1 litre of chicken or veggie stock
400ml of coconut milk
1 broccoli
1 cup of raw cashews
From the Pantry
1 teaspoon of chilli flakes
1 teaspoon of sesame seeds
1 teaspoon of honey
salt and pepper
Prep
Preheat Oven to 180
Make Soup
Peel and roughly slice onion and garlic, and peel and finely slice half of the ginger. Finely slice chilli.
Heat a large pot with 1 teaspoon of coconut oil, saute the onion, garlic, ginger and chilli until soft. Wash and roughly chop the leek and add to the pot sauteing until soft.
Peel the sweet potato and chop into even chunks and add to the pot along with the chicken stock and enough water to cover the sweet potato.
Place a lid on and simmer gently for 35 minutes.
Roasted Garnish
Cut the broccoli into very small florets. Very finely slice the remaining ginger and toss through the broccoli with enough oil to lightly coat approx 1 teaspoon. season with salt and pepper and pop into the oven on an oven tray lined with paper to roast for 17 minutes. You want the broccoli to begin to crunch up.
meanwhile, toss the cashew nuts with the sesame seeds, chilli flakes, honey and 1 teaspoon of olive oil. spread out on an oven tray lined with paper and pop in the oven for 6 minutes.
Remove from the oven and give them a good stir, then place back in to cook for a further 3 minutes.
Finish Soup
Once the sweet potato is nice and soft and the liquids have begun to thicken slightly from the sweet potato you can add the coconut milk. bring back up to the boil and then remove from the heat and use a stick blender to blitz the soup till smooth.
Check the seasoning and add more salt and pepper to taste.
Plate it Pretty
Ladle the soup into bowls, scatter the broccoli around the top of the soup in the shape of a circle, but leave a hole in the centre. sprinkle cashews over the top of the broccoli and extra chilli flakes if required.
Enjoy!
Lunch tomorrow
Lunch for tomorrow is the soup either with or without the garnish. I reuse jars a lot and soups work really well in them, make sure it is a tight-fitting lid and if you want added security I often will travel it inside a lunch box or container.