Roasted-Sweet-Potato-Soup-with-Blackberry-and-Basil-Sauce-2

The perfect choice for a filling autumnal lunch, try making Madeline Shaw’s delicious sweet potato soup with blackberry and basil sauce for a meal that’s simply ‘soup’erb.

Ingredients
150g of blackberries
3 large sweet potatoes
2 tbsp of coconut oil
1 white onion
2 garlic cloves, crushed
1 x 400ml can coconut milk
500ml fresh vegetable or chicken stock
1 tbsp of finely chopped basil
1 tsp of lemon juice
2 tbsp of honey
2 tbsp of balsamic vinegar
2 tbsp of freshly chopped parsley
salt

Method
1
Preheat the oven to 200°C
2 Cut the sweet potato into large chunks. Melt 1 tablespoon of coconut oil and rub the sweet potato in the oil, roast in the oven for 40 minutes until golden and cooked through.
3 Finely chop the onion. Heat the remaining coconut oil and add the chopped onion, a big pinch of salt and garlic. Sauté for 5 minutes, then add the coconut milk, roasted sweet potato and stock. Simmer for 10 minutes while you make the blackberry sauce.
4 Place the blackberries, basil, lemon juice, honey, a pinch of salt and balsamic in a pot bring to the boil then turn down to a simmer. Crush the blackberries with the back of a spoon and cook until the sauce reduces by half and thickens.
5 Blend the soup and top with the blackberry sauce and freshly chopped parsley.

Recipe courtesy of Madeleine Shaw and Seasonalberries.co.uk.

 

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