I got a veggie box from one of our local food artisan stores and it had sweet potatoes. Now, I've never been a massive fan of sweet potatoes unless they are chips so when I saw the sweet potatoes in the veggie box, the only thing I could think of is soup, especially given the cold weather. This recipe is super simple and uses our local sweet potatoes that are available everywhere all year round. I garnished my soup with toasted sunflower seeds and some crispy bacon because, why not.
Serves 4
1kg purple sweet potatoes, peeled and diced
6 shallots
3 sprigs of thyme
5 cloves of garlic
1 litre of chicken stock, and a bit extra for blending
1 tsp chili flakes (optional)
1 cup maziwa mala (buttermilk)
4 tbs vegetable oil
Salt and Pepper
In a pan, add your oil, shallots, garlic and thyme and let it cook on a low heat until the garlic and shallots are soft. Add the sweet potato and let it cook on a medium heat for 5 to 10 minutes before adding the stock.
Leave the heat on medium and allow the sweet potatoes to cook in the stock. Once the sweet potatoes are fork tender, add the maziwa mala, mix well and allow to simmer for about 5 minutes. Take of the heat and let it cool right down.
Put the sweet potato mix into the blender and blend until smooth. If the soup is too thick, use chicken stock to thin it out to your liking. Once all smooth, put the soup back into the pan and season with salt, pepper and the chili flakes. Let this heat through and serve while hot with some crusty bread or croutons.
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