In reviving my sweet potato mojo, I know they are low GI (glycaemic index) so they are a good source of long lasting energy that will not spike your blood sugar levels as well as being a good carb for those following a low carb lifestyle. They are also high fibre that helps to keep you full and high in vitamin A, an important antioxidant for healthy skin, hair, nails and good vision. Tomatoes and tomato paste contain lycopenes, shown to prevent some cancers.
This soup is perfect to take to work for lunch and you may also use it as a delicious veggie – pasta sauce.
1-2 tblsp coconut or olive oil
1 medium sized sweet potato (peeled and chopped into medium sized pieces).
2 medium onions (peeled and cut into quarters)
2 whole spring onions (chopped, white ends and roots removed)
3 whole tomatoes roughly cut up (or 1 can of sugar and preservative free canned tomatoes)
1 tblsp tomato paste (sugar and gluten free)
3 cups home made stock (chicken, vegetable or beef)
1/2-1 tsp cumin seeds
2 teaspoons masala or home made curry paste
Freshly ground sea / Himalayan salt and black pepper to taste
Green chilli or birds eye chilli (Optional but this ingredient gives the soup a great “heat” flavour)
- Using a large pot, add in your oil of choice and cumin seeds, and allow to sizzle for a few minutes.
- Add chopped onions and sauté until translucent.
- Thereafter add the rest of the ingredients to the pot.
- Place lid on, and bring to the boil.
- When the soup reaches the boil, reduce to medium heat and let simmer for 20 mins or until potato is cooked through.
- Place mixture in a blender and blend until smooth.
- Garnish with fresh herbs of your choice – mine was fresh chives.
- This recipe could also be made without the oils. Bring all the ingredients to the boil and once cooked, blend in a blender.
- Simple to make, great tasting and nutritious!