Spicy Sweet Potato and Cannellini Bean Soup recipe from Veggie Comfort Food
The sweet potatoes give this soup a creamy sweetness and bright colour. The cannellini beans provide protein, fibre and texture, while spices add to the warming nature of the soup. If you prefer, you can used dried beans instead of the canned version. Soak 85g/3oz dried cannellini beans overnight in cold water, drain, then boil in fresh water for about 1 hour until soft to use.
2 tbsp olive oil
1 red onion, finely chopped
2 tsp finely chopped root ginger
a pinch of cayenne pepper
450g/1lb sweet potatoes, peeled
and cut into large chunks
600ml/1 pint water, plus extra to adjust
400g/14oz can cannellini
2 tsp creamed coconut (optional)
½ tsp paprika or freshly grated nutmeg
3 tbsp cream or Cashew Cream
(see page 157)
sea salt and freshly ground
crusty bread and a green salad (optional)
Heat the oil in a large pan and sauté the onion for a few minutes until soft but not browned.
Add the ginger and cayenne pepper and cook for a few minutes, stirring.
Stir in the sweet potatoes. Add the water, bring to the boil, then reduce the heat, cover and simmer for 10–15 minutes until the sweet potatoes are soft.
Add the cannellini beans and cook for a few more minutes until blended and heated through. Stir in the creamed coconut, if using.
Blend the soup with a hand blender or in a liquidiser until smooth, then add enough boiling water to make the desired consistency.
Season with salt and pepper to taste, then swirl in a little cream or cashew cream, sprinkle with paprika or grated nutmeg and serve with crusty bread and a green salad, if you like.
The featured recipe is from Veggie Comfort Food by Josephine Ashby