SWEET POTATO AND SUMAC SOUP
When it comes to nutrition and health, your mind runs to think of grabbing an option of food which will nourish your soul and is delicious at the same time. And one of the easiest ways to deliver both nutrition and flavour is the humble soup. This sweet potato soup blended with middle eastern touch of sumac and pomegranate molasses boasts tons of vitamins and minerals and is tastefully delicious which asks you for some more.
The tanginess from sumac and pomegranate molasses compliments beautifully the sweetness of sweet potatoes and the touch of coconut cream adds that creamy texture to this most delightfully appetising soup.
A little crunch is added with the toasted pistachios and fresh pomegranate seeds. I served these with my leftover sundried tomato and basil scones but you can serve it with crusty bread or rolls of your choice.
SERVES: 4
PREP TIME: 20 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 50 minutes
INGREDIENTS
600g sweet potatoes/Kumara, peeled and cut in 2cm cubes
1 medium onion, chopped
3 cloves garlic, minced
2 red chilli, deseeded and finely chopped
1 tbsp virgin coconut oil
1 1/2 tsp sumac
6 cherry tomatoes
1 ltr vegetable stock
1 1/2 tbsp pomegranate molasses
2 tbsp coconut cream
For Garnish:
Seeds of 1/2 pomegranate
50g roasted pistachios, roughly chopped
1 tsp coconut oil
6-8 cherry tomatoes
Pinch of sea salt
Dash of black pepper
Lime wedges
1 tsp sumac
1 tbsp coconut cream
METHOD
In a cooking pot, melt oil over medium heat.
Add onion, garlic, red chilli and sumac. Sauté for 3-4 minutes until onions are translucent.
Add tomatoes and sauté for another minute. Add sweet potatoes, stir to combine well.
Roast for 2-3 minutes, add vegetable stock and coconut cream, bring to boil and cover with a lid. Simmer for 20 minutes until the potatoes are tender.
Remove from the heat, leave to cool slightly and add pomegranate molasses. With the hand blender, blend the soup to a smooth silky texture. Taste and adjust the seasoning if required.
For garnishing, melt oil in a small pan, add cherry tomatoes with stalks, roast for 5 minutes, until they are soft and slightly pulpy. Season with salt and pepper. Remove from pan.
Pour the soups in serving bowls. Swirl 1/2 tsp coconut cream in each bowl, sprinkle a pinch of sumac, garnish with toasted pistachios, pomegranate seeds and roasted cherry tomatoes.
COOK'S NOTES:
Do not add molasses while cooking the soup as it may bitter the taste of the soup. Always use at the end when it’s slightly cool.
Make sure the onions don’t caramelise too much as it will make the colour of the soup bit murky and it will lose the rich bright golden orange colour.
