Sweet Potato & Spring Onion Soup | Abel & Cole
Sweet Potato & Spring Onion Soup
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Prep: 10 mins
Cook: 20 mins
Organic sweet potatoes are only distantly related to the good old spud, funnily enough. They're full of vit A and beta-carotene, putting the soup back in superb.
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Ingredients you'll need
  • 1 sweet potato
  • 1 onion
  • 1 stick of celery
  • 1 green pepper
  • 1 tsp Cajun spice
  • 2 garlic cloves
  • 1 lemon
  • A tin of chopped tomatoes
  • 2 spring onions
  • A handful of flat leaf parsley
From your kitchen
  • A gloss of oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel your sweet potato. Cut into a 2cm dice. Get a large frying pan or pot hot. Add a gloss of oil. Add the potato. Season well. Sizzle over medium heat till just golden, about 7 mins.

  • 2.

    Finely dice your onion, celery and pepper. Swirl it in with the sweet potato.

  • 3.

    Peel and finely chop your garlic. Add it to the pan, along with the Cajun spices and the zest from your lemon.

  • 4.

    Mash 2-3 cubes of sweet potato a bit, to give you a sort of paste. Stir it round the pan to mop up all the spices. Let it cook down a little, careful not to burn. Add a squeeze of lemon juice to loosen everything up.

  • 5.

    Pour in your tomatoes. Fill the tin with water. Add it. Simmer for 10 mins or till the potato is cooked through. Taste. Add more spices to your liking.

  • 6.

    Slice your spring onions into 1-2 cm chunks. Get a small frying pan smoking hot. Rinse your spring onions. Toss into the pan with a little water clinging to them. Add a little salt. Sizzle (no oil needed) till lightly charred.

  • 7.

    Finely chop your parsley. Stir half of it into the soup. Dish out. Garnish with spring onions, a gloss of oil and remaining parsley.

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