First of all it’s EASY PEASY!
Secondly, it is ideal for cold Winter nights – the sweetness is comforting and the zingy ginger warms you up nicely.
- 1 large onion, chopped
- 2-3 tbsp olive oil
- 2 tsp chopped fresh ginger
- 1 large sweet potato, peeled and cut into chunks
- 1 large apple, peeled, cored and chopped (the recipe calls for a Bramley apple; I used Gala and I think most varieties will do as long as they are not too tart. If you want to use a tart apple, you may need to add a pinch of sugar to your soup at the end of cooking.)
- 900ml vegetable stock, plus a little extra as necessary
- A handful of fresh coriander, plus a few sprigs, chopped, to garnish
- Lemon juice, to taste (about 1/2 a lemon for 2 servings)
- 4 tbsp natural / Greek yoghurt or sour cream
Heat 2 tablespoons of oil or butter and fry the onion gently for 5 minutes until soft and translucent, taking care not to brown the onion. Add the ginger and sweet potato and cover the pan for another 6-8 minutes, stirring occasionally. Add the apple and cook briefly for about 2 minutes.
Add the stock and coriander (and salt and pepper if you wish). Cook half covered for another 15 minutes or until the sweet potatoes are tender (i.e. they can be pierced easily).
Put in a blender to form a smooth soup and depending on how thick you would like the end result, add more stock. Add a squeeze of lemon juice and 1-2 tablespoons of yoghurt to serve.
It’s THAT simple. And very filling too!