Sweet Potato Soup

Sweet potatoes are rich in fibre and antioxidants and a source of beta carotene that boosts vision and overall eye health. Adding garlic, tumeric and pepper helps the immune system.

500 gm sweet potato (If you like a thick soup I double the amount of potato)
1 onion, chopped
2 cloves garlic, chopped
2 tsp organic turmeric powder
Pink Himalayan salt and pepper
1-1 1/2 cups of water
3 sprigs fresh thyme (you could use Winter savoury or coriander)
2 tsp cow ghee (clarified butter) or use butter.
1/2 cup coconut milk is optional

First chop up the sweet potato, garlic and the onion. In a saucepan or casserole dish, add the ghee over medium-high heat.
Add onion and garlic and sauté for 5 minutes until tender.
Add the chopped sweet potatoes and sauté for 5 minutes.
Season with salt and pepper.
Add water (about 1-2 cups) and bring to a boil and simmer for five minutes.

Transfer into a pressure cooker (I use an electric one)
If you don’t have a pressure cooker continue boiling in the saucepan for 35 mins or until soft and then blend as below.

Cover the pressure cooker.
Set on a soup setting (25 mins)
When ready release the pressure carefully, open the lid and using a hand blender, puree the soup in the pot until smooth.
Transfer back to your saucepan, stir in Thyme (or Winter Savoury if you prefer), Turmeric, coconut milk (if desired) and salt and pepper as per taste and cook for 2-3 mins more. Add a cupful of double cream if you want to make it creamy.
Relish and enjoy this super immunity boosting soup.

Sweet potatoes are rich in fibre and antioxidants and a source of beta carotene that boosts vision and overall eye health. Adding garlic, tumeric and pepper helps the immune system.

Chop the sweet potato, garlic and onion

Add the ghee over medium-high heat, add onion and garlic and sauté for 5 minutes

Transfer into a pressure cooker (I use an electric one)
If you don’t have a pressure cooker continue boiling in the saucepan for 35 mins or until soft and then blend as below.