Saturday Morning and the main shop was done yesterday and we are walking around Bruntsfield and Morningside after dropping our bikes off for a service. Waitrose, the foodies supermarket usually calls out to us, to grab those last minute items and a free paper when you spend over £10. I love the Guardian on Saturday Food Supplement! They sell an ideal sized bag of sweet potatoes in their essentials range and apart from the addition of the weight in my rucksack I see no reason to add them to our extra swag for soup making purposes.
This is a lovely creamy style soup, great for those autumn nights.
- 1.25kg bag of sweet potatoes
- 2 medium onions diced
- Olive or Rapeseed Oil
- 2 garlic cloves crushed
- 400g tin of coconut milk
- 200g split red lentils
- 1 tbsp bouillon powder
- Rinse and then soak the lentils in 500g/500ml or so in cold water for 30 mins
- Peel the sweet potatoes and chop into chunks, roast for 45 mins to an hour until soft
- Dice the onion
- Bring a tbsp of the oil to a soft heat in a heavy based pan that will hold a good 2litres of liquid.
- Add the onion and crushed garlic and soften until translucent
- Add the bouillon powder and stir in
- Add the coconut milk
- Then a litre of water, which I add boiled from the kettle, bring to a simmer and stir through
- You can add the lentils at this stage and cook in the broth
- Or cook separately in their own water to then add later
- I choose to do this as I didn’t want to blitz the lentils…preferring to keep them whole
- When the potatoes are ready, add into the broth mix and blitz using a hand blender
- Add the lentils if you cooked them separately.