Sweet potato soup from Be More Vegan by Niki Webster

Ingredients

Try this warm, hearty and really quite easy sweet potato soup – perfect for a weekday lunch.

Serves 4

  • 2tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1tsp ground cumin
  • 1tsp turmeric
  • 1tsp ground coriander
  • 3 small sweet potatoes, peeled and chopped into small cubes
  • 500ml veg stock
  • 1 can coconut milk
  • 1tbsp tomato purée
  • Twist of black pepper
  • ½tsp salt

Toppings:

  • Toasted seeds or nuts
  • A swirl of plant-based yoghurt
  • Pinch of chilli flakes (if you like some spice!)

Sweet potato soup (Nassimer Rothacker/PA)

Method

  1. Chop the onion into small dice, and chop the garlic up finely.
  2. Add the onion to a large pan with the olive oil and sauté for seven to eight minutes on a low heat. Add in the spices, garlic and fry for a further few minutes.
  3. Next add the sweet potato, veg stock, coconut milk, tomato purée to the pan and simmer for 15 minutes covered – until the sweet potato is soft. Season with salt and pepper.
  4. Turn off the heat and then blitz using a hand blender, until smooth and creamy.
  5. Add more water if you'd like it thinner. Top with the toasted seeds, plant-based yoghurt, and chilli flakes if using.

Be More Vegan by Niki Webster, photography by Nassimer Rothacker, is published by Welbeck Publishing. Available now.