Sweet potato and ginger soup
Sweet potato and ginger soup couldn't be any easier to make. This golden vegetarian soup is full of flavour and is perfect for chilly winter days. It can be made in bulk and stored in the fridge for up to a week.
Equipment
- Large saucepan with lid
- Hand blender
Ingredients
- 4 sweet potatoes (about the size of a fist)
- 1 onion
- 60 g root ginger
- 4 carrots
- 250 g butternut squash
- 100 g red lentils
- 1 litre vegetable stock (approx)
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Peel and dice the sweet potatoes, finely chop the onion, peel and finely chop or grate the ginger, dice the carrots and peel and dice the butternut squash.
- Heat the olive oil in a large saucepan and lightly cook the onion and ginger for a few minutes.
- Add the sweet potato, carrots, butternut squash, lentils, seasoning and sufficient stock to cover the other ingredients plus a little extra stock to allow for the lentils to expand.
- Bring to the boil and simmer gently for around 40 minutes, adding extra vegetable stock if needed.
- Remove from the heat and partially blend to thicken the soup but leaving some solids to add texture.
- Check for taste and add further seasoning if needed.
- Your soup is now ready to serve.
Nutrition
Calories: 1163kcalCarbohydrates: 110gProtein: 23gFat: 67gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 42606mgPotassium: 1374mgFiber: 21gSugar: 32gVitamin A: 41828IUVitamin C: 46mgCalcium: 122mgIron: 4mg
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