Sweet potato and lime soup recipe

Smooth lightly spiced soup with feta crumbled on top

Posted 2020-12-30

Time

Prep: 10 minutes
Cook: 1 hour

Ingredients

• Olive oil
• 2 large onion
• 2kg sweet potato, peeled and cut into rough chunks
• 2 fat garlic cloves, peeled
• 1 tsp dried wild oregano
• 1 tsp chilli flakes, plus extra to garnish
• 1 tsp turmeric
• 1 L boiling water
• Zest of 2 unwaxed limes
• Juice of 1 lime
• Maldon sea salt flakes
• Freshly ground black pepper
• 200g feta cheese, crumbled

Method

1. Place a large saucepan over medium heat.
2. Pour in enough olive oil to coat the base of the pan.
3. Add the onion and cook for a few minutes until softened and translucent, without browning.
4. Mix the sweet potato chunks and garlic cloves into the saucepan.
5. Cook for 5-6 minutes or until the edges begin to soften, without colouring.
6. Stir in the oregano and spices, then pour in the boiling water. Mix well.
7. Cover the pan with a lid and reduce the heat to low.
8. Simmer for 30 minutes, or until the sweet potato is cooked through.
9. Transfer the mixture to a food processor or blender and blitz.
10. If the soup seems too thick, add boiling water a little at a time until you reach your desired consistency.
11. Return the soup to the saucepan and mix in the lime zest and juice.
12. Season to taste (will probably be quite a lot because it’s a lot of soup!)
13. Cook for a further 15 minutes over a medium-low heat. You may need to do this covered, because it can fire blobs of soup a long distance.
14. Serve with crumbled feta on top, a drizzle of olive oil and extra chilli flakes.

Source

• Bazaar by Sabrina Ghayour

Verdict

• Very nice, but it can be a bit baby food-ish. My partner is a bigger fan of it than me - I’d prefer a more heavily spiced version.
• I don’t know what kind of “large saucepan” Sabrina Ghayour has, but it must be huge! It’s probably worth halving the recipe.