Sweet potato and ginger soup
Sweet potato and ginger soup is a hearty vegetarian soup made using fresh vegetables and lentils and seasoned with fresh ginger. It can be prepared in advance and stored in the fridge for up to a week.
Ingredients
- 1200 grams sweet potatoes
- 1 onion
- 60 g root ginger
- 4 carrots
- 2 sticks celery
- 150 g red lentils
- 1 vegetable stock cube (approx)
- 1 tablespoon olive oil
Instructions
- Peel and dice the sweet potatoes, finely chop the onion, peel and finely chop or grate the ginger, dice the carrots and chop the celery.
- Heat the olive oil in a large saucepan and lightly cook the onion and ginger for a few minutes.
- Add the sweet potatoes, carrots, celery lentils, stock cube and seasoning. Add enough water to cover the ingredients plus extra to also allow for the lentils to bulk while they are cooking. Add extra water if needed.
- Bring to the boil, then simmer for about 30 minutes until the vegetables are cooked and the lentils are soft.
- Remove from the heat and blend using a hand blender.
Notes
To serve
- Serve hot.
- Serve with fresh crusty bread, homemade croutons or rosemary focaccia or mini focaccia rolls.
Nutrition
Calories: 488kcalCarbohydrates: 97gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 341mgPotassium: 2133mgFiber: 24gSugar: 25gVitamin A: 67950IUVitamin C: 67mgCalcium: 172mgIron: 5mg
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