Sometimes sweet potato soup can be a little too sweet, but not in this sweet potato soup with sumac, pomegranate and peanuts recipe. Teamed with citrusy sumac, sour pomegranate, aromatic coriander and crunchy roasted peanuts, it is what a bowl of fun should look like!
Top tip: if you have a gluten intolerance and wish to use shop-bought peanuts check they are gluten-free.
Ingredients (serves 4)
1 medium onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and roughly chopped
1tsp sumac
½tbsp coconut oil
400g sweet potatoes, peeled and roughly chopped into 2cm cubes
3–4 vine tomatoes, roughly chopped
850ml chicken or vegetable stock
1½tbsp pomegranate molasses
To garnish:
Small bunch of fresh coriander leaves
30g roasted salted peanuts, roughly chopped
Seeds from half a pomegranate
A few pinches of sumac
1 lime, cut into 4 wedges
Method
Sauté the onion, garlic, chilli and sumac in the coconut oil and a tablespoon of water until soft and translucent – for about five minutes.
Add the sweet potatoes, tomatoes and stock, bring to the boil and then simmer with the lid on for about 20 minutes, until the potatoes are tender.
Leave to cool a little before adding the pomegranate molasses.
Blend until silky smooth and season.
Garnish with the coriander, chopped peanuts, pomegranate seeds, sumac and wedge of lime.
Taken from: Skinny Soups by Kathryn Bruton (Kyle Books, £14.99)
Photography by Laura Edwards
