Look at that orange colour. That bowl represents Autumn to me, warm and comforting. Myself and himself went for lunch recently to the Pepperstack. I ordered soup for starter, forgetting that they always give a little cup of soup while you are waiting for your food, a nice touch. That day it was a delicious pork and apple soup and I was delighted that I ordered a full bowl.
It got me thinking what else would go well with apple in a soup. Given the time of year I was thinking pumpkin or squash but I already use squash in soup a lot. So I went with sweet potato. It’s not an ingredient I use too much as I don’t really like the texture of it. Don’t get me started on sweet potato fries! Anyway, it’s quite tasty in a soup and I am adding this to my list of favourite soups.
I recommend serving it with my Guinness Brown Bread. It freezes well too.
Useful tips & links:
- I’ve called this soup ‘spiced’ but it is not hot spicy. It is more layers of warming spice. If you like a kick add some chilli to this.
- Soup recipes are so adaptable, play around with your own favourites.
- I’ve kept this recipe Meat Free but I have to say, some crumbled crispy bacon on top is delicious.
- If you want to make it really fancy, toast some nuts and chop them to sprinkle on top.
- Have a look at Anula’s delicious looking Sweet Potato and Cheddar Soup.
- I have a range of soup recipes here to get you through the colder months.
Spiced Sweet Potato and Apple Soup
- 1 onion, finely diced
- Olive Oil
- Salt and pepper
- 2 cloves of garlic, lightly crushed
- 1 carrot, diced
- 2 large sweet potatoes, diced
- 2 small apples
- ½ a teaspoon of ground cumin
- ½ a teaspoon of ground coriander
- A pinch of grated nutmeg
- A pinch of ground cinnamon
- ½ a teaspoon of ground turmeric
- 600ml of hot chicken or vegetable stock
- Heat a tablespoon of olive oil in a large saucepan over a medium heat. Gently cook the diced onions until soft. Season with salt and pepper.
- Add the garlic cloves and cook for another couple of minutes.
- Add the carrot, sweet potatoes and apples to the pot. Sprinkle over the dried spices and stir until all of the veg are coated with the spices.
- Pour in the hot stock and bring to a boil. If there is not enough stock to cover the veg add some boiled water.
- Reduce the heat and cover. Simmer the soup for about 20 minutes or until all of the veg is soft.
- Pour into a blender or blitz with a hand blender under smooth.
- Serve hot topped with a retro swirl of cream. I have also garnished it with Aleppo pepper and chopped coriander.