Oh ello’ there Autumn, lovely to see you. Autumn is by far my FAVOURITE season, it is sweet potato soup season! I love the crisp chill in the morning, the tones of the leaves changing colour and the autumnal sun still trying to give us that little bit of warmth from the summer. It’s a season where things start to come to and end ready for a brand new life in the spring and I love the message that autumn provides us with.
My other favourite thing about autumn is, of course, the food. One of which is the classic sweet potato soup.
Tips for Using Sweet Potato
- Slicing thinly, drizzling in olive oil and baking in the oven for delicious crisps
- Baking in the oven on a low heat and using to top your salad
- Baking and using the flesh to make pancakes
- Slicing into chip sizes and baking in the oven – sweet potato fries
The list really is endless. Sweet potatoes are super fantastic and highly nutritious and are full of fibre, vitamins and minerals. They are also fantastic for promoting gut health, did you know that if your dog is poorly and has an upset tummy, plain boiled rice and mashed sweet potato will help them overcome this and firm up their tums? They are also a brilliant benefit for your immune system – there isn’t really any reason why you shouldn’t eat sweet potato.
Isn’t the soup a bit boring, though?
Soup is only boring if you do not season it. If you season your soup and experiment with other vegetables, herbs etc your soup is going to be delicious. The staple is of course salt and pepper but you can go far further than that.
- Stock Cubes
- Greek Yoghurt for added creaminess
- Herbs and Spices
- Lemon Zest
The list is endless and it’s all about taste, if you don’t like a certain flavour you can easily experiment until you find a combination you can’t do without.
Sweet Potato Soup
- Soup maker
- 2 Extra large Sweet Potatoes Peeled and diced
- 2 Small Maris Piper Potatoes Peeled and diced
- 2 Carrots Peeled and diced
- 2 Parsnips Peeled and diced
- 1 Vegetable Stock Cube
- 1 tbsp Garlic Granules
- 1 tbsp Cracked Black Pepper
- 1 tbsp Maldon Sea Salt
- 1 tbsp Mixed Herbs
- 2 Sprigs Thyme leaves
- 2 tbsp Oatly Creme Fraiche
- 200 ml Water
For the topping
- 1 tsp Mustard Seeds
- 1 tsp Smoked Paprika
- 1 Pinch Sea Salt
- 1 tsp Cracked Black Pepper
- 1 tsp Italian pasta spices (that have garlic and chili etc)
- 1 tbsp Alpro Yoghurt
- Place all of your chopped veg into a soup pot a long with all of your spices and herbs. If yours has an option to puree, then puree now and leave for 20 minutes until done. Ad this stage, if under seasoned you can add in a bit more and stir.
- If you do not have a soup maker, then in a large saucepan, cook your veg, stock and herbs and spices on a low heat for 20-25 minutes. Towards the end add in your creme fraiche and transfer to a blender and whizz until smooth.
- For the topping, in a dry pan, add everything apart from the yoghurt and stir. Your mustard seeds will be cooked when they start to pop. Place on your soup a long with the green yoghurt and enjoy.
If you like my Sweet Potato Soup, please check out my social media for more!
Please tag me at @thehumblepescatatian and use the hashtag #TheHumbleP if you make any of my recipes. I would love to see your takes! Thank you for reading my Recipe.
If you like the bowls featured within this recipe, please visit Silver Mushroom where these beautiful bowls are from. Ad/PR Product.
Share and follow me for more super yum posts/reviews in the future <3