Spiced with cumin, cinnamon and paprika, this thick vegetarian soup is full of so much goodness and deliciousness!
Sweet potatoes are a fabulous source of vitamins A and C - great for your skin and immune system! They are also low GI, providing a steady supply of energy to your body! The butterbeans make for a great source of vegetable protein!
Serves 4 bowls:
3 sweet potatoes, peeled and cut into chunks
1 white onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cinnamon
1 tbsp ground cumin
1 tsp paprika
1/2 tsp chilli powder
1 red pepper, sliced
2 medium tomatoes, finely chopped
400g can butterbeans, drained and washed
2 handfuls of fresh chopped coriander
Natural yogurt/coconut yogurt to serve (optional)
Preheat the oven to gas mark 6/200C/392F.
Place the sweet potatoes on a baking tray lined with foil. Drizzle on a glug of olive oil and season with salt and pepper. Roast the potatoes in the oven for 30mins, until tender.
In the meantime, heat a glug of olive oil in a large non-stick plan.
When hot, add the onion and garlic. Cook on a medium to low heat, stirring often for 10 mins until browned.
Then add the cinnamon, ground cumin, paprika and chilli powder. Give this a good mix and cook for a further minute.
Add the red pepper and tomatoes. Cook for a further 10 mins.
Then add your roasted sweet potatoes and the butterbeans with 600ml of boiling water.
Mix well, cover with your lid and simmer for 10 mins.
Grab a hand blender and blitz the soup until smooth.
Add salt to taste and the chopped coriander to your smooth, thick soup, and then serve in large bowls. Finish with yogurt and some more coriander!