Annie Bell's Sweet Potato and Cumin Soup with Feta Yoghurt
Over a year ago
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Ingredients
- 1kg orange fleshed sweet potato
- 3tbsp olive oil
- 1 large onion, peeled and finely chopped
- 1 heaped tsp ground cumin
- Pinch dried chilli flakes
- 1.2 litres chicken or vegetable stock
- sea salt
- 75g feta cheese, crumbled
- 150g greek yoghurt
- 2tbsp freshly chopped sun dried tomato, optional
Accompaniment
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Description
A hearty, fragrant helping of comfort.
Method
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1
1. Peel and thickly slice the sweet potatoes. Heat the oil in a large saucepan over a medium heat, add the onion and fry gently for a few minutes until softened and glossy, stirring occasionally, then add the garlic, cumin and chilli and fry for a minute longer.
2. Add the sweet potato and continue to cook for another couple of minutes, stirring frequently. Pour in the stock and season with salt, bring to the boil and simmer over a low heat for 20 minutes, by which time the sweet potato should be meltingly tender.
3. Liquidise the soup in batches. Return it to the pan and season with a little more salt if necessary.
4. Combine the feta and yoghurt in a bowl and serve spooned on top of the soup, scattered with a teaspoon of chopped sun-dried tomato if wished.
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