Sweet potato & Butternut soup
Don't you find that soup is just the best comfort food? A nice warm bowl of sweet potato soup in your hands, sipping on it while watching a good movie in your pjs with a cozy blanket...
Oooh that sounds like my kind of evening. :)
Sweet potatoes are a staple in my kitchen this time of year, so be prepared for more sweet potato recipes! Try soups, stews, curries and even desserts with them, yum.
If you own a blender, you need to try this! It's so sweet and creamy, I love this soup so much!
It's pretty easy to make, if you have a pressure cooker, go ahead and cook the potatoes in there instead of the oven, it will be quicker! Then add the other ingredients in the same pot and use an immension blender if you have one too. x
I like to make a big batch of this on weekends then heat some up in the mornings to take with me to uni in my little green thermos.
I measured out all the ingredients for you, but soups are super versatile so you can add more or less sweet potatoes or butternut squash, swap the broccoli and leek for different veggies, and the chickpeas for another type of bean (or even completely omit). Have fun with it!
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So go make yourself this soup, get into some comfy clothes, put a film on and have a good evening!
Aannd here's the recipe ;)
Sweet Potato & Butternut Soup
Don't you find that soups are just the best comfort food? This one is super hearty and perfect for when you want a nice cozy evening in front of a good film.
Makes 5 servings (2 cups each)
Time: 1h30
Ingredients:
2 sweet potatoes
1 small butternut squash
1 regular potato
1 red pepper
2 cups frozen or fresh broccoli
1 leek, chopped
1 cup cooked chickpeas
1/2 can of coconut milk (about 3/4 cup)
2 tbsp nutritional yeast
1/2 tsp cumin
1 tsp soy sauce
Salt, to taste
Instructions:
Peel and chop up the sweet potatoes, butternut and potato into cubes and roast in the oven on 200°C for 35 minutes.
Chop up the red pepper and add to the oven with the potatoes, cook for a further 15-25 minutes or until everything is soft when poked with a knife.
Remove the tray from the oven and transfer it all to a big pot, along with the remaining ingredients.
Heat up on medium heat for 15 minutes everything is cooked, then transfer to blender and blend!
You may have to do this in several times or use an immersion blender to blend until fully smooth.
Transfer back to the pot once it's blended, add water to thin out the soup if you want, I usually prefer it quite thick. You can also give it a taste and add more spices if you like.
Serve right away, and store the leftovers in airtight containers in the fridge for up to a week.
Notes:
I like to cook a big batch of this soup for the rest of the week, I heat some up in the mornings to put in my thermos for lunch at uni.
If you make this, please share your photos with me on instagram! (@lily.divett)
Leave me a comment and rate this recipe if you try it :)
