Sweet Potato Curry Soup with Roasted Cauliflower and Spinach
Sweet Potato Curry Soup is a warming, hearty dish for the shorter colder and wetter days. Furthermore absolutely packed with nutritious ingredients. It requires a good simmer time so prepare in advance.
Serves 6-8 (freezes well or should keep fine in the fridge for 3-4 days)
Ingredients for Sweet Potato Curry Soup with Roasted Cauliflower and Spinach
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1.5 tsp Turmeric
- 1.5 tsp Ground Cinnamon
- Pinch of Cayenne Pepper
- 1 Cauliflower
- 1 Onion
- 3 Carrots
- 3 Garlic
- 1 Chilli
- 500g Passata
- 3 Sweet Potatoes (the ones I used were fairly small, so just account for size difference)
- 3 White Potatoes (med)
- 5cm Ginger
- 1 Lime
- 1 ltr Vegetable stock (made with Vegan Boullion or similar)
Method for Sweet Potato Curry Soup with Roasted Cauliflower and Spinach
1. Wash your hands thoroughly
2. Combine the Coriander, Cumin, Turmeric, Cayenne Pepper and Cinnamon with 2 tsp Salt
3. Cut the Cauliflower into small florets and put into a large bowl and coat with a few tbsp of Oil. with 5 tbsp Oil. Add 1 tbsp of the Spice Mix to the Cauliflower and toss again to coat the Cauliflower in the spices.
4. Spread out on a lined tray and set aside
5. Dice the Onion and Carrot and fry with 2 tbsp oil for 3-4 minutes. Whilst this is cooking finely chop the Chilli and Garlic
6. Add the rest of the Spice Mix, the Chilli and Garlic to the pan. Fry for a further few minutes until the spices have turned into a paste.
7. Pour in the Passatta and stir
8. Take off the heat and dice the Sweet Potatoes and normal Potatoes. Finely chop the Ginger. Zest the outside of the Lime with a grater and then cut in half and squeeze out the juice.
9. Add all the Potatoes to the pan and put on a medium heat, stirring occasionally for a few more minutes
10. Prepare a Litre of Vegetable Stock using the kettle and Vegan Boullion and pour into the pan
11. Simmer for 35-40 mins until the Potatoes have softened
12. After the first 10 minutes of the soup simmering put the cauliflower in the oven on Gas mark 8 for 30 mins
13. Pour the tin of Coconut Milk into the soup and simmer for a further 5 mins
14. Whilst on its last simmer, if using Frozen Leaf Spinach take one portion per person and put in the microwave for 4 minutes. When finished give a stir and season well
15. To serve ladle the Sweet Potato Curry Soup into bowls. Top with a portion of the Spinach and a few of the Roasted Cauliflower Florets
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