Cumin and sweet potato soup

Ingredients (serves 8)

  • 1 tbsp extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1.5kg sweet potato, peeled and roughly chopped
  • 500g jap pumpkin, peeled and roughly chopped
  • 2 brown onions, roughly chopped
  • 2 tsp cumin
  • 6 cups water
  • 1 tsp chicken stock powder 

Method

1. Heat oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the cumin and cook for a further minute until fragrant.

2. Add the sweet potato and pumpkin to the saucepan and toss in the onion mixture until coated. Add the water and chicken stock and bring to the boil. Simmer, uncovered, for 20–25 minutes or until the vegetables are soft.

3. Remove the saucepan from the heat and allow to cool slightly. Using a handheld blender, blend the soup until smooth. Serve.

  1. Recipe provided courtesy of Kate Freeman – The Healthy Eating Hub
Kate Freeman
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.
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